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CORN MUFFIN RECIPE

This corn muffin recipe produces muffins that have a old-fashioned look. They are flat, firm-topped and a wholesome, straight from the farm flavor. They are tangy from buttermilk and sweet from both the stone-ground cornmeal and corn kernels.

CORN MUFFIN RECIPE

You can make these muffins with canned or frozen corn kernels, but if you scrape fresh kernels off the cob, you’ll get spectacular results.
1 cup flour
1 cup yellow cornmeal, preferably stone-ground
6 TBS white sugar
1-1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
pinch of nutmeg (optional)

1 cup homemade buttermilk
3 TBS homemade unsalted butter, melted and cooled
3 TBS corn oil
1 large egg
1 large egg yolk
1 cup corn kernels

PREHEAT the oven to 400 degrees. Spray the 12 regular-sized muffin pan with vegetable oil and place on a baking sheet.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg (if you are using it). In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended.

Pour the liquid ingredients over the dry ingredients and GENTLY stir to blend. The batter will be lumpy and that’s how it should be. Stir in the kernels. Pour into the muffin tin.

Bake for 15 to 18 minutes or until the tops are golden and when a toothpick inserted in the middle comes out clean. Transfer to a rack and cool five minutes before removing each muffin from its mold.

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FRESH CHICKEN SALAD RECIPE

3/4 cup homemade mayonnaise
1/4 cup homemade cherry conserve
1/2 tsp curry powder
1/4 tsp salt
12 ounces crushed pineapple, well drained and squeezed dry
1/4 tsp lemon juice
2 cups finely chopped cooked chicken
1 cup finely diced celery
1/2 cup sliced green onion

First combine the mayonnaise, chutney, curry powder and salt. Add remaining ingredients - chill before serving.

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