Every Wednesday afternoon, there’s a Farmer’s Market across the street from my place. This is perfect because on Wednesdays, I can come home and hop over to the Market for some dinner and maybe pick up some produce.
Last Wednesday, at the market I found some gorgeous Kahuku Corn! Kahuku corn is known to be sweet and ripe and just perfect! Kahuku is located in the North Shore of Oahu and is also a favorite for their shrimp trucks.
Perfectly ripe Kahuku Corn!
I was wondering what to make with these corn. I put some into a salad. And made some soup…but I still had some left. So I decided to bake some cornbread! But just to make it a bit easier to share, I decided to make it into muffins.
In the sink
I found this recipe that I found on Allrecipes.com, and made a couple changes of my own.
Of course, rather than the frozen corn kernels as stated, i used fresh corn kernels. I was a little worried they might end up being dry, but it actually turned out somewhat crunchy which I liked a lot.
Cut kernels!
I always put the light on in the oven and sit in front and watch. It’s the most excruciating and at the same time my most favorite part of baking.
Patiently waiting...
Well…actually I lied. The most excruciating part of baking is probably waiting for the baked good to cool off on the rack. It’s right in front of you!
And more waiting...
Finally! When they were ready, I cut the muffin in half, put some butter on and microwaved for 15 seconds to melt the butter. It was really moist, not too sweet, and a little bit of chewy-crunchiness from the baked corns were really satisfying. My mom, friends and everyone at work (those who grabbed them before they disappeared) seemed to agree!
Buttered Cornbread Muffin. Yay!
Cornbread Muffins (adapted from Lisa K’s on Allrecipes.com)
1/2 cup yogurt based butter
2/3 cup white sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1-1/2 cups all-purpose flour
3/4 cup cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup corn kernels
- Preheat oven to 400 degrees F. Grease or line 12 muffin cups. (I simply used non-stick 12-muffin pan)
- In a large bowl, cream together butter, sugar, honey, eggs, and salt.
- Mix in flour, cornmeal, and baking powder. Blend thoroughly.
- Stir in milk and corn. Evenly distribute among muffin cups
- Bake for 20~25 minutes. Ready when toothpick inserted into center of muffin comes out clean.
