Breakfast Corn Muffins
I'm on a "blog an amazing recipe suitable for a weekend brunch every Friday" kick recently, and do I EVER have a treat for you today: These are my breakfast corn muffins, from my latest cookbook, "Sweet Corn Spectacular"!
(Update: Sweet Corn Spectacular has been completely redone, and is now Maize Craze. It's available directly through our site, through Amazon, and through most major booksellers!)
They're less a "cupcake without icing" muffin, and more of a "entire breakfast in the palm of your hand" kind of muffin - especially with the sausage version - and a great way to make use of the fresh sweet corn that is popping up at farmers markets everywhere. Because corn is such a versatile ingredient, the possibilities for these breakfast corn muffins are endless. (See below for a few suggestions to get you started!)
Not only are these great fresh out of the oven, they make a great make-ahead breakfast for eating on the go for the rest of the week. Enjoy!
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Breakfast Corn Muffins
Equipment
Ingredients
- 1 1/2 Cups All-Purpose Flour
- 3/4 Cup Cornmeal
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 Cup Butter Softened
- 2/3 Cup Granulated Sugar
- 2 Tbsp Honey
- 2 Large Eggs
- 2/3 Cup Milk
- 2 Ears Fresh Corn Husks Removed
Instructions
- Preheat oven to 400 degrees. Prepare muffin pan with cupcake liners or grease well.
- Combine flour, cornmeal, baking powder, and salt, stirring until well combined. Set aside.
- In a large bowl, beat together butter, sugar, and honey until light and fluffy. Add eggs and milk, stirring carefully until well incorporated. Mix in the dry ingredients, stirring just until combined.
- Using a sharp knife, carefully cut kernels off the ears of corn. Stir corn into batter, just until distributed.
- Spoon batter into prepared muffin pan. Bake for 22 to 25 minutes, until a knife or toothpick inserted into the center of a muffin comes out clean.
Notes
If you're a fan of fresh sweet corn, you'll LOVE Maize Craze: Spectacular Sweet Corn Recipes - A full colour overhaul of "Sweet Corn Spectacular" (out of print), now with more recipes, and photos for every recipe!
If you have ever looked at a corn farmer’s market stall and wondered what all you could do with a giant sack of fresh corn, this is the book for you! It features breakfasts, appetizers/side dishes, main dishes, desserts, condiments and beverage recipes, all utilizing fresh sweet corn as a centerpiece. You’d be surprised what all you can do with this versatile grain, and how easy it is to create unique dishes from it!
Order your copy here.
Dang, you wrote an entire sweet corn cookbook? I hope you're peddling it at the Plainview Corn on the Cob festival...
This is the best way to have sweet corn for breakfast. I also freeze them for a handy on the go snack or breakfast. I think I will freeze some for winter hygge.