This week it’s my turn to choose a recipe for Project Pastry Queen! It is always hard to choose a recipe for an entire group to make but with all the success we’ve had with The Pastry Queen, I actually wasn’t too nervous. I ended up choosing the Rather Rich Corn Muffins thinking we could all use a break from the sweet.
I’m pretty picky about corn muffins, I either like them very sweet or not sweet at all. These seem to fall somewhere in the middle and oddly enough, I really liked them. My only problem was the flour/cornmeal ratio. I prefer my cornbread/muffins with equal amounts. They were also very rich was isn’t a bad thing, but I can’t always put 3 cups of heavy cream into my corn muffins. They will be perfect for a special occasion though!
I’m going to put the original recipe below so I’ll go ahead and share the changes I made. I halved the recipe and it turned out perfectly. I also used half-and-half instead of heavy cream. I’m wondering if it changed the texture at all. If it did, it wasn’t a bad change. I also left out the fresh corn just because I don’t like it.
Make sure you check out the Project Pastry Queen blogroll!
from The Pastry Queen
- Preheat the oven to 350F. Generously grease 24 standard muffin cups of line them with disposable muffin wrappers.
- Pour the butter, cream, and eggs into the large bowl of a mixer fitted with a paddle attachment. Add the flour, cornmeal, sugar, baking powder, and salt on top. Mix at medium speed just until the ingredients are combined and not lumpy. Stir the corn into the batter
- Using a medium-size ice cream scoop, fill the muffin cups about 2/3 full with the batter. Sprinkle cornmeal over the tops of the muffins. Bake the muffins for 12 to 15 minute, until lightly brown; they should spring back when you touch the tops lightly with your fingertips. They are best served warm, and are equally delicious roasted and if you dare, buttered.