Later in the fall, and all winter long, bread-baking seems so seasonal and … right. But at this time of year, it’s a little harder to tie flour and yeast into seasonal cooking.
But there are some produce items that pair well with bread-like items. Corn, for example. Sure, cornbread usually has cornmeal in it, and that’s a pantry item, not a seasonal one. But when you throw in some fresh corn and make muffins – well, now you’ve got something that would fit nicely into a picnic basket.
For this recipe, I used cooked corn that I cut off the cob, but I don’t see why you couldn’t add it raw, as well. As for the cheese, I diced it into pieces about the same size as the corn. I wanted little nuggets of cheese, rather than having it disappear into the muffins.
Corn and Cheddar Muffins
1/2 cup cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup fresh corn kernels
3 ounces cheddar cheese, shredded or diced
3/4 cup milk
1 large egg
1/2 cup vegetable oil
Preheat the oven to 400 degrees and spray 12 muffin tins with baking spray.
In a medium bowl, combine the flour, sugar corn meal, baking powder, and salt. Stir to combine. Add the corn and cheese and stir to distribute.
In a separate bowl, combine the milk, egg, and oil. Beat with a fork to break up the egg and combine the ingredients.
Add the wet ingredients to the dry and stir until just combined.
Scoop the batter into the prepared muffin tins. Bake at 400 degrees until nicely browned, about 25 minutes. Remove muffins to a rack to cool.