Serious Eats: Recipes
Bread Baking: Corn and Cheddar Muffins
Ah, summer. The heat doesn't stop me from baking, but it does make me think about seasonal ingredients. The farmers' market is bursting with fresh produce but it's hard to translate some of them into bread.
Later in the fall, and all winter long, bread-baking seems so seasonal and, well, right. But this time of year, it's a little harder to tie flour and yeast into seasonal cooking.
What about corn, you say? While cornbread usually contains cornmeal (a pantry item not a seasonal one), throw some fresh corn into the muffin batter—now you've got something that'd fit nicely in the seasonal picnic basket.
For this recipe, I used cooked corn from the cob, but I don't see why you couldn't add it raw. As for the cheese, I diced it into pieces about corn kernel-sized. I wanted little nuggets of cheese, rather than anything smaller that'd disappear into the muffins.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.