Recently, we had hot dogs, chili and corn muffins for dinner. I've made some pretty decent corn muffins in the past, but this time, I think I've topped them all. No, I didn't add berries, bacon or nuts. Instead, I sauteed onions in Smart Balance 50/50 butter blend, then added fresh scraped corn kernels with their milk and some fat-free half and half. I cooked this down a bit, cooled it, then added it to the corn muffin batter. These were the bomb! The sauteed onions and the creamed corn together brought these muffins over the top. Besides the outstanding flavor, the texture of this muffin is soft, tender and moist. These are now my favorite corn muffins; and, though they're a bit more work than opening a box of corn muffin mix, they are oh, so worth it. You can double this recipe to get 18 muffins, or make it as is for about 9 standard, or 6 standard + 12 minis.
Favorite Corn Muffins
Source: Judy's Kitchen
Rating: 10 out of 10
1 Tbsp. solid + 4 Tbsp. melted, cooled Smart Balance 50/50 butter blend (or butter or olive oil), divided use
1/2 cup finely chopped sweet onions
1 ear fresh corn, kernels and milk scraped clean in two stages (first the kernels, then the milk)
2 Tbsp. + 1/4 cup fat-free half and half (or milk or cream), divided use
3/4 cup Ultra-Grain flour (or all-purpose)
1/4 cup regular cornmeal (not whole grain)
1/2 cup whole-grain cornmeal
1-1/2 tsp. baking powder
1/2 tsp. sea salt
1 large or jumbo egg
6 Tbsp. sugar
6 Tbsp. lite sour cream
In medium skillet, over medium heat, saute the onions in 1 Tbsp. SB till transparent. Add the corn, corn milk and 2 Tbsp. half and half, and continue to cook over medium-low heat, uncovered, till the mixture is the consistency of a creamed corn. Don't let all the liquid evaporate, but don't let it be too loose. Remove from heat and let cool.
Heat oven to 475F. Spray 9 standard muffin cups with non-stick cooking spray (or 6 standard cups + 12 mini). Combine flour, cornmeals, baking powder and salt in small bowl. In medium bowl, whisk egg, sugar, and melted, cooled 4 Tbsp. SB till smooth. Whisk in sour cream and
1/4 cup H&H till again smooth. Stir in dry ingredients all at once and gently mix with spoon or spatula, just till barely combined. Fold in corn and onion mixture and don't worry about lumps. Do not overmix. Divide batter among muffin cups, using about 1/4 cup for standard muffins and about 1-1/2 Tbsp. for minis. Place muffins in oven, close door, and immediately reduce heat to 400F. Bake about 12 min. for minis, about 15 min. for standards, or till toothpick inserted near center returns with just a few crumbs. These will not brown, so be sure to test them before you think they're done. Transfer muffins to wire rack and cool in pans 5 minutes, then turn out onto wire rack to finish cooling or serve immediately.
Muffins are easy to freeze -- just put them in a plastic container and pull one out when you want one -- nuke it for 20-30 seconds and let sit for 1 minute, then serve. Or wrap in tinfoil and place on grill or in oven alongside your other items.