Corn Muffins
Ingredients
- 100 gCorn flour (sifted)
- 100 gWheat flour (sifted)
- 33.3 gWhite sugar
- 1.3 tspBaking powder
- 0.7 pinchFleur de sel
- 1.3 pcEgg (whole)
- 133.3 mlWhole milk
- 66.7 gUnsalted butter (melted)
- 66.7 gCorn (drained)
Method
Intense yellow crumb, dense and dotted with crunchy corn kernels. The smell of toasted grain and warm butter hits you right out of the oven.
- 1
In a mixing bowl, combine cornmeal, wheat flour, sugar, baking powder, and a pinch of salt until the mixture is uniform.
- 2
In another container, whisk the eggs with whole milk and melted butter. The mixture should be well combined and fluid.
- 3
Pour the liquids over the dry ingredients. Add the drained sweet corn kernels. Mix quickly with a spatula; the batter should remain thick and slightly lumpy.
- 4
Divide the batter into molds. Bake at 200°C for 20 minutes. The muffins should be well-domed and the crust should resist slightly under finger pressure.
Frequently asked questions
How do you get this dish right?
- Do not overmix the batter once liquids are added, or the muffin will be chewy and tough.
- Use brown butter for an even deeper flavor.
How long does this dish keep?
Keep for 2 days in a dry cloth at room temperature. A quick blast in a hot oven restores their crispness.
