I think I’m completely incapable of making a recipe that is 100% good for me (you, my family, the rest of the world). I instinctively search out the worst for you version of…well… everything. Ice cream? I go for the high fat premium stuff. My homemade bread puddings? I have to cover them in a puddle of heavy cream and if the recipe called for making it with low fat milk, you’d better believe I’ll be substituting cream. I am not, surprisingly enough, a huge sugar fan. My weakness is anything creamy and/or buttery. Richness is my downfall.
That of course is why, even though I lost almost 50 pounds last year, I’m still overweight lol. I am, I think, totally unwilling to live a life that isn’t filled with rich and creamy foods. This
and the fact that I’m old, not that pretty, saggy and practically toothless is the reason that the modeling world never need worry about me taking it by storm and shoving out all the young girls. However, if I were to give all the supermodels one or eight of these muffins, they too would end up with my love for rich foods and that would be the end of the modeling world as we know it. Hey… I may be onto something here. THIS is the way to get normal sized models featured more. Just FEED the poor women; make them realize how yummy food is lol.
And these are pretty yummy. They come from The Pastry Queen cookbook which is a damned awesome cookbook and one that I plan on using often. The only thing I would change about these would be the ratio of flour to corn meal. They could use a bit more of the cornmeal flavor, less of the flour. So next time I will probably increase the cornmeal one cup, decrease the flour one cup. I also cut the sugar down to about 1/3 of a cup because I am of the school that says cornbread should either be not sweet at all or just barely. ANDDDDDD, I used frozen corn because it’s too early in the year for fresh here and canned corn should be outlawed… nasty nasty stuff.
Extra Rich Corn Muffins
- 3/4 cup unsalted butter, melted
- 3 cup heavy cream
- 3 large egg
- 3 1/2 cups flour
- 1 1/2 cups cornmeal
- 1 cup sugar (I used 1/3 cup)
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh, frozen or canned corn (optional)
- 2 cups shredded sharp cheddar cheese (optional- my addition)
- 1/4 cup canned chopped green chiles (optional- my addition)
- Honey Butter-
- 1 cup softened unsalted butter
- 1 cup honey
- 1 teaspoon cinnamon (optional- I prefer it without but some people like the addition of cinnamon)
- Preheat oven to 350 degrees. Grease or line 24 muffin cups. I used 12 muffin cups and a 8 count mini loaf pan.
- Pour the cream, butter and eggs into the bowl of a stand mixer (this can all also be done with a hand mixer or even by hand if you have strong arms 😛 ) fitted with the 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 in the corn (and the cheese and chiles if using)
- Scoop the batter into the prepared pans, filling them about 2/3 full. This is a very thick batter, almost more dough like than batter like so don’t think you goofed up when it’s thick.
- bake at 350 degrees until they are a light golden brown and spring back when touched, about 15 minutes.
- Turn out onto a wire rack to cool slightly but these are best served warm, like most muffins. They reheat nicely in the microwave however.
- For the honey butter, put the butter and honey in a small bowl (the cinnamon too if using). Beat at medium speed until smooth and creamy. taste and add more honey if you like it sweeter. Store this in the fridge covered will as it will pick up refrigerator odors if not covered.