I finished all my holiday baking this past weekend – yippeeee! I really enjoy baking (not quite as much as I love cooking, but still, one of my favorite things), but even so, holiday baking can sometimes feel a bit overwhelming at best, and like a nightmare gone wrong – disaster-stricken kitchen included – at worst. Of course, the first chance I got I was back in the kitchen experimenting with baking (muffins!), but this time for relaxation purposes, not holidays.
Cornbread is a cold month staple in my house, and muffins, well…what isn’t good in muffin form? These babies have the crumbly, grainy texture of a good cornbread and the moist, tender crumb of a muffin. A sublime combination, really.
So, you might be wondering about the creamed corn; most people I know have very strong feelings one way or the other about it. Personally, I don’t eat it by itself (it’s just a little too creamy, in a really weird way), but I do like to keep it on hand for casseroles or baking purposes. If you love it, then good, I don’t have to sell you on these muffins…and if you don’t, I can tell you you’d probably never guess that creamed corn was in these muffins by tasting them.
As far as the sugar debate regarding cornbread, I like a sweet cornbread, or what I’ve heard Southerners refer to as “Yankee Cornbread.” (What can I say?…I’m from New York.) I add about 3 tablespoons of sugar and find that it’s perfect (for me!) for these muffins. If you don’t like sweet cornbread, feel free to reduce (or omit) the sugar to suit your tastes. (Don’t worry, I’m not in any way saying that these cornbread muffins are authentic, lol. But they sure are delicious. ;) )
- 1 cup whole wheat pastry flour (or all-purpose flour)
- 1 cup fine yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2-4 tablespoons sugar (more or less to taste)
- 1 (15 oz) can creamed corn
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup canola oil
- Preheat oven to 425F; butter and flour a muffin tray or line it with paper liners.
- Whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar in a medium bowl.
- Stir together the creamed corn, eggs, buttermilk, and oil in a large bowl; gradually stir the dry ingredients into the wet, being careful not to over-mix.
- Let the batter sit for 5 minutes, then fill each muffin well about 3/4 full.
- Bake until golden brown and a toothpick inserted inside comes out clean or with just a couple crumbs, about 16 to 18 minutes.