Best of the Season Week: Fresh Corn and Basil Muffins - Sweet Potato Chronicles

Best of the Season Week: Fresh Corn and Basil Muffins

As much as I love cook­ing this time of year — pro­duce tastes so good you don't need to do much — it can also leave me feel­ing a bit scat­tered. If I go to the gro­cery store with a meal plan in mind, I'm imme­di­ately pulled in a dozen other direc­tions. I mean, look at the bas­kets of peaches stacked provoca­tively by the door. Hmmm… maybe pie? Those heir­loom toma­toes are kind of speak­ing to me, too. I've never loved gaz­pa­cho but maybe if I made it myself…  Hey, check out the cher­ries!  Shouldn't I be mak­ing a clafouti with local cher­ries rather than writ­ing this post?

So, some­times other con­sid­er­a­tions must rule. On a recent audit of our over­flow­ing cup­boards we real­ized we are corn meal mil­lion­aires. Plus we still had a few ears of fresh corn left over from our week out in Prince Edward County. When I saw this recipe in the sum­mer spe­cial of Martha Stewart's Every­day Cook­ing (a keeper, for sure) that calls for both corn meal and fresh corn, ding, ding, ding, I knew I had a win­ner. These would be great to bring to a bar­be­cue or pic­nic but also make a nice snack (they don't all need to be sweet, right?). Although they're the epit­ome of sum­mer, they'd also be great in the fall along with a pot of chili. The recipe sug­gests serv­ing them with a schmear of soft goat cheese and it's an excel­lent com­bi­na­tion but I also loved them plain. Julian liked these muffins, Esme not so much. She told me she'd like them bet­ter if they were choco­late (okay, so for her the answer to that ear­lier ques­tion is "yes"). I switched the recipes call for chili flakes to chili pow­der — I didn't want these to be shot down because some­one bit into a hot flake and burst into tears. I only used a bit but you could def­i­nitely taste it. Feel free to add a bit more if you and your crew like heat.

This recipe is super fast to make. It came together in about 10 min­utes before going in the oven. Which meant I had time to give that peach pie a whirl… stay tuned!

pho­tos by Maya Vis­nyei

Fresh Corn and Basil Muffins

1/4 cup unsalted but­ter, melted (plus a bit unmelted for the muf­fin tin)
2 cups flour (plus a sprin­kle for the muf­fin tin)
1/4 cup corn­meal
1 1/2 tsp bak­ing pow­der
1/2 tsp bak­ing soda
1 tsp salt
1 tsp sugar
1/4 tsp chili pow­der
1 1/4 cup but­ter­milk
1 large egg, lightly beaten
1 cup corn ker­nels (I used two cobs)
1/4 cup fresh basil, roughly chopped

Method

Pre­heat the oven to 375 degrees. But­ter and flour your muf­fin tin.

In a large bowl, com­bine flour, corn­meal, bak­ing pow­der, bak­ing sods, salt, sugar and chili. In another bowl, whisk but­ter­milk, egg and melted but­ter. Mix together the dry and wet ingre­di­ents. Gen­tly fold in corn and basil, mak­ing sure there are bit or yel­low and green all through the batter.

Use a 1/3 cup mea­sur­ing cup to scoop bat­ter into your pre­pared tins. Pop in the hot oven and bake for 25 to 30 min­utes until the muffins are golden. Allow the muffins to cool in the tin for a few min­utes before pop­ping them out of the tin.

  

13 Comments

  1. Natalee Caple says:

    Nom nom nom! These look great and I needed a corn­bread style recipe for our Mex­i­can chili! And PEACH PIE IS MY FAVOURITE!

  2. Ceri Marsh says:

    Yey — let me know how you like them. And just you wait until you see the peach pie. She's a pretty one…

  3. Tracy @MomRedefined says:

    Made these today to go with a basil salmon — VERY GOOD! Thanks so much!

  4. Betsy says:

    I totally feel your gro­cery shop­ping pain! I can never decide this time of the year. I also love this recipe idea, espe­cially the part about spread­ing it with goat cheese! Goat cheese is my best friend. We're host­ing an online sea­sonal potluck and August is corn month! If you'd like to link your recipe, we'd love to have you! http://bit.ly/eLlgG2

  5. Ceri Marsh says:

    Hey Betsy,
    I love your blog! And how cool is an online potluck? Great idea. I just linked our recipe — thanks so much for ask­ing us! I'll def­i­nitely be vis­it­ing betsylife.com again!
    Ceri

  6. These look fan­tas­tic, Ceri! Going to whip up a batch for sure.…thinking Sunday!

  7. Erin says:

    These look great! How many does this recipe make — six?

  8. Ceri says:

    Hi Erin,
    Thanks! They really are great. It was meant to make 12 but I think it fact it made 11. And then went fast!

  9. […] These scrump­tious Fresh Corn and Basil Muffins are great on their own or served with a schmear of soft goat cheese. They’re super quick to […]

  10. Laura Keogh says:

    Suzanne…these tasted yummy. Did you make them? Laura

  11. Barb A says:

    This is a good, basic recipe. My 4yo wouldn't even try it but my hus­band, a friend, and I devoured them. I even used canned creamed corn so the tex­ture wouldn't be so "ker­ne­ley". I'd punch up the fla­vor next time though–maybe add diced jalapeño–but will def be mak­ing these again.

  12. Ceri Marsh says:

    Hi Barb,
    I agree — if kids aren't going to touch them any­way, may as well up the spice fac­tor! So glad you liked them.
    Ceri

  13. […] and the com­bi­na­tion of corn and basil is pretty much the per­fect sum­mer com­bi­na­tion, give these Fresh Corn Basil Muffins a […]

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