I went through a bit of a cornbread obsession not too long ago which is to say I wanted to replicate the corn muffins from Kenny Rogers. Aren’t they the best?! No progress to report there, I have yet to crack the code.
These savory corn muffins are in a different neighborhood entirely but I think I like this neighborhood. They’re moist and also a bit rich. The chipotle butter gives them a nice kick. This recipe yields about 17 mini muffins and to make, you’ll need:
1 cup flour
1 1/2 cups cornmeal
2 t baking powder
1/2 t baking soda
1/2 t salt
3 T sugar
1 15 oz. can creamed corn
1/2 cup milk
1/4 cup cream
1/4 cup canola oil
1 15 oz. can corn kernels
1/3 cup chopped leeks
1/4 cup fried onions
1. Preheat your oven to 220 C/425 F. In a medium bowl, whisk the flour, cornmeal, baking powder, baking soda, salt and sugar with a fork. Set aside.
2. In a large bowl, stir creamed corn, eggs, milk, cream and canola oil together.
3. Add the dry ingredients into the big bowl with the wet ingredients and mix well. Let this mixture sit for 5 minutes. When done, stir in corn kernels, chopped leeks and fried onions.
About the fried onions, they’re something I picked up at the grocery store because I thought they might make a yummy addition to salads. Check! I also thought they’d work nicely in these muffins. Double check!
4. Spoon the muffin mixture into your muffin pan and bake until they are golden brown on top. My muffin pan is slightly smaller than the standard one and they took about 20 minutes. I also use a silicone pan and didn’t need to grease. I’m not sure you’ll need to if you’re using a tin pan but I’d grease it to be on the safe side.
While waiting for these babies to bake, I made my chipotle butter. I LOVE CHIPOTLE SO MUCH I WANNA HAVE CHIPOTLE BABIES WITH IT. When jalapeño peppers are smoked, they’re called chipotle and they usually come in adobo sauce. It’s spicy and very smokey and adds great depth to anything it goes in. Good luck finding them though. They’re so friggin’ elusive, it’s annoying. When I saw a can at the grocery store, I wanted to twirl like the hills are alive. Unimart is bomb.
To make chipotle butter, you’ll need:
About 1/4 cup softened butter
1 chipotle, minced + about 1 t of the adobo sauce or to taste
Ground cumin to taste
A splash of sherry vinegar (or any kind of vinegar, even lemon or lime juice)
Salt to taste
1. Whisk the softened butter a little bit to loosen it up and then add the rest of the ingredients.
2. Transfer to a small serving bowl and pop in the fridge to set.
And now, to dazzle you all!
The sight of cold chipotle butter melting into a warm corn muffin should be declared a form of assault. Rawr.
Although the leeks, chipotle and slight acidity in the chipotle butter help cut the richness of these muffins, they’re still quite a bit on the, er, luxurious side. They’re also quite tasty. I love how they’re chock-full of corn kernels!
To end and as an ode to corn and because I’m happy the sun is finally out, I’d like to share with you this:
Fun Food Fact: Corn is also called maize and is actually a grass.