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.
- Yield:Makes 12 muffins
- 6 3/4 ounces (about 1 1/2 cups) all purpose flour
- 2 tablespoons sugar
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup fresh corn kernels
- 3 ounces cheddar cheese, shredded or diced
- 3/4 cup milk
- 1 large egg
- 1/2 cup vegetable oil
Preheat the oven to 400 degrees and spray 12 muffin tins with baking spray. In a medium bowl, combine the flour, sugar, corn meal, baking powder, and salt. Stir to combine. Add the corn and cheese and stir to distribute.
In a separate bowl, combine the milk, egg, and oil. Beat with a fork to break up the egg and combine the ingredients. Add the wet ingredients to the dry and stir until just combined.
Scoop the batter into the prepared muffin tins. Bake at 400 degrees until nicely browned, about 25 minutes. Remove muffins to a rack to cool.