I do not have much time to write tonight, but I did manage to make Dorie’s moist and delectable corn muffins this morning. Move over Aunt Jemima – make way for these tasty delights! If you have not made corn muffins from scratch yet – this is an easy recipe to begin with.
The inclusion of buttermilk in the recipe immediately won me over! I hail from a culture where buttermilk and yogurt are consumed on a daily basis and are credited with longevity (I’m hoping for the same!). When used in baking, they add lots of moisture and sometimes a little tang. Pair buttermilk or yogurt with hot corn ‘mush’ or polenta and, in my humble opinion, you have a wholesome breakfast that beats any over processed cereal from a box.
I was lucky enough to pick several small red bell peppers from our garden less than a week ago (such are the perks of mild Houston winters). I chopped a couple up and they added beautiful color and flavor to the muffins. I used frozen corn and added 3 more tablespoons to the batter. I used only 1 tablespoon of sugar because I like my savory muffins less sweet. In the absence of a fresh jalapeno, I chopped up some pickled slices from the relish shelf in the refrigerator. They provided just the right amount of heat. Cilantro is my favorite herb, so I jacked up the amount by about 1/2 tablespoon.
When combined, I noticed that the batter was quite thick and foamy and I suspected that the baking soda was already reacting to the the acids in the buttermilk, getting the leavening process underway. I baked the batter in three different size muffin pans for variety and when they came out, the first thing I did was devour a couple with a chilled glass of buttermilk. They were very flavorful and moist – the perfect breakfast treat!
Thanks to Rebecca of Ezra Pound Cake for suggesting Savory Corn and Pepper Muffins on page 6 of Baking, From My Home to Yours by Dorie Greenspan.