dorie greenspan’s corn muffins

2 comments
breakfast and brunch, quick breads

Warm, out of the oven, and drizzled with honey. I have a certain weakness for corny baked things, especially when stone ground cornmeal is used…the grittiness that turns sweet and full of texture when cooked. Imagine such a muffin that crumbles when split, and soaks up a pat of sweet butter when gently plied. Excuse me while I step away from my computer to wipe the drool off my face.

This is Dorie Greenspan’s recipe, which calls for all the usual suspects, buttermilk, melted butter, a 50/50 mix of cornmeal and all-purpose flour. I particulary appreciate her addition of freshly grated nutmeg, and an extra egg yolk for a bit of richness. I would suggest baking these babies in a well seasoned muffin pan, cast-iron, if you can get your hands on one. This will produce a crispy, buttery, golden crust that ascends the height of each muffin. Otherwise, they will still turn out fine, just with a softer crust.

I eat these with practically everything, with fried eggs for breakfast yesterday, and with a big bowl of chipotle turkey chili tonight. Such great cold weather food…

2 thoughts on “dorie greenspan’s corn muffins”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s