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Seriously Simple: Maple syrup adds a touch of sweetness to corn muffins

Diane Rossen Worthington, Tribune Content Agency on

These sweet little corn nuggets are a big hit on my table any time of year. Combining flour with cornmeal lightens the batter, and the sweet maple and brown sugar flavors bring out the inherent creamy sweetness of the corn. I use Albers cornmeal, but you can use any cornmeal as long as it isn’t too coarse. Some brands will tell you the texture on the bag. Look for medium grind.

I like to serve these with orange-honey butter. To make orange-honey butter, combine some orange zest with softened unsalted butter and orange blossom honey and mix them together until they are well blended.

You can make these in the mini-muffin size to serve with tea in a pretty napkin-lined basket with your favorite butter and preserves. They are also a complementary accompaniment to simple roasted chicken, hen or turkey. And sometimes I’ll serve them alongside a robust savory soup like lentil or split pea. If you don’t finish them, freeze them in a freezer bag. Defrost and heat up in 300 F oven for a few minutes.

Maple Corn Muffins

Makes 12 regular or 48 mini muffins

2 cups all-purpose flour

 

1 cup yellow corn meal

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup packed light brown sugar

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