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Sunday, September 13

Corn-studded corn muffins with honey mascarpone

Flour, all purpose
1 cup
Cornmeal, finely ground
1 cup
½ cup
Baking powder
1 tablespoon
Salt, kosher
1 teaspoon +
2 large
Buttermilk, room temperature
1 cup
Butter, unsalted, melted
½ cup
Corn kernels, fresh
1 cup
Cheese, mascarpone
½ cup
1 ½ tablespoons
  1. Preheat to 350°F and line a 12-cup muffin tin with paper or foil liners. 
  2. In a medium bowl, whisk the flour, cornmeal, baking powder, and salt. 
  3. In a large bowl, beat the eggs with the buttermilk and melted butter. 
  4. Whisk in the dry ingredients, and then fold in the corn kernels. 
  5. Spoon the batter into the muffin cups. 
  6. Bake 15 to 18 minutes, until a toothpick inserted in the center comes out clean. 
  7. Let the muffins cool in the pan for 10 minutes before turning them out onto a wire rack to cool completely. 
Recipe from Food&Wine Magazine, August 2015

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