Creamy Corn Muffins

It's really fall. I've tried pretending it isn't, ignored it as long as I could.  With the leaves falling all around me, I've pretty much given up hope that summer will return.  Don't get me wrong, it's a beautiful time of year, with the bright colors on the trees lighting up the yard.  I just wish it would last just a little longer before the trees are bare for what seems an eternity.

This is the weather when my thoughts turn squirrel-like and I feel compelled to store fat and eat warm, cozy meals like chili, soup, slow-roasted meats and roasted cruciferous veggies to make it through the cold ahead. So, that's exactly what I did this past weekend.  I made a big pot of chili and these amazing corn muffins that I saw on a recent post by Steve Dunn at Oui Chef.  They were so moist and delicious, I was struggling not to eat them all before dinner. 

These do have some ingredients that aren't good on a daily basis, but we'll keep them for special occasions, like when we're really missing summer. Then, we'll grab a rake and burn off those calories.

Creamy Corn Muffins 

Adapted from Oui Chef who adapted it from Piece of Cake cookbook

Printable Recipe

Yields 12 (My batch made a few more so I needed 2 muffin tins)

Note:  Mr. Dunn has reduced the amount of cream and sugar from the original recipe. I'd like to try them with fat free half and half next time I make them. 

2 cups all-purpose flour
1 cup cornmeal (I only had Bob's Red Mill Coarse grind at home so I pulverized it in my coffee/spice grinder to a finer texture)
1/3 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon kosher salt
1 3/4 cup heavy cream
1 stick unsalted butter, melted and cooled
2 large eggs
1 heaping cup cooked corn kernels, pureed (thawed, if frozen)

Preheat oven to 350℉.  pray a 12 muffin pan with no stick spray.  I like Baker's Joy.

In a mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.

Place the whole fresh or thawed, frozen corn kernels (I did not precook the corn) in a food processor and puree until nice and smooth, about 1 minute, using some of the cream to help process.

Whisk the cream and eggs together.  Gently fold in the egg mixture and melted butter into the dry ingredients and mix just until there are no lumps left in the batter. Mix in the corn puree and spoon into muffin cups to about 2/3 full.

Bake about 20-25 minutes or until the muffins are puffed and light gold - a tester placed into the center of a muffin should come out clean.

Let the muffins cool in the pan for about 10 minutes, then remove to a rack to cool completely.  Gently reheat in a low oven for about 5 minutes if not using immediately. 

Store left-over muffins in a plastic bag in the frig and reheat in the oven before serving.