My sister, the Obsessive-Compulsive Housekeeper, commented the other day that cooking was notoriously absent from by so-called food blog of late. (Hello – It’s called a day job…?) She put herself up as an example for me by lauding her recent foray into the kitchen to make corn muffins. In doing so, she heaped high praise on this recipe from the Heathcote Tavern in Scarsdale, NY.
So, OBS housekeeper, I’m going to make your muffins. Being a doctor, I will doctor it just a little by adding in some of last summer’s corn from my freezer.
Preheat oven to 375 degrees. Grease well a standard 12 muffin tin. Gather your ingredients. (I read recently in Cook’s that Arrowhead corn meal makes the best corn muffins. Actually, the best corn meal I ever used was fresh stone ground from Phillipsburg Manor, a working 19th century farm we visited in the Hudson Valley. Since I didn’t have that, I’m using what’s in my cabinet.)
In large bowl, mix 1 1/2 c. all purpose flour, 1 c. cornmeal, 1/2 c. sugar, 1 tbsp. baking powder and 3/4 tsp. salt.
Stir in 1/2 cup of melted butter (1 stick). (This step I didn’t understand. I would have expected to mix the melted butter in with the other wet ingredients, as if making pancake batter. But I decided to try it the way it was written. Maybe someone can explain for me why this method might be better or worse than the standard method.)
In small bowl whisk 2 large eggs, 3/4 c. Milk, 2 tbsp. Honey, and 2 tbsp. Maple Syrup until mixed.
Stir egg mixture into flour just until combined. Batter will be lumpy.
Thaw some of this summer’s leftover corn from your freezer and add it to the batter.
Spoon batter into muffin cups.
and transform the kitchen from this:
To this:
Oh, and the muffins were delicious.