Thursday, November 16, 2017

The Secret is Out: Corn Muffin Recipe of Kenny Roger's


After attending the launch of Healthy Options' Light Up Your Christmas Theme, I took myself on an organic splurge and brought home good ol' stuff from the baking aisle of Healthy Options in Shangri La Mall.


Arrowhead Mills Organic Steel Cut Oats

When I saw the pack of cornmeal, I knew in an instant what to make with it.  But hadn't exactly the idea how to.  Then I stumbled upon this article - Corn muffins a la Kenny Rogers from Casa Veneracion, a blog which I used to visit a couple of years ago for recipes.

It had been long enough since our last visit to Kenny Rogers, I think the last one was a year ago when my brother came on vacation from Italy.  In all honesty, I did crave for Kenny Rogers' corn muffins so instead of ordering online I tried to bake some for myself and the family.

After gathering enough inspiration from that blog, I arranged for the day to heat up the oven for these muffins and for a batch of granola.

Before we do the baking, do you know what a cornmeal is in the first place?

Cornmeal is a kind of flour or meal that is made from ground sweet corn. It different varieties such as yellow, white, blue or red, depending on the type of corn used.

Since cornmeal is gluten-free, fine and medium cornmeal is usually mixed with wheat flour to create a crumbly texture in baked goods like cornbread or corn muffins, such the case in this recipe.  Coarsely ground cornmeal is frequently labeled polenta or grits after the two dishes in which it is the main ingredient.

But this one is less fine in texture and the density it gives compared to polenta.

Hence, this recipe couldn't be classified as #Gluten-free unless we substitute a different flour, maybe almond flour might work, I've yet to try it though.

These muffins are just perfectly sweetened, as it is on the border of carb snack or dessert. The original recipe called for raw shredded corn from 2 cobs, but I made my life easier using canned corn kernels.

Enjoy!



Kenny Rogers Inspired Corn Muffins
  • Ingredients:

  • 1/2 cup butter softened
  • 2/3 cup sugar
  • 1/4 cup honey
  • 2 large eggs\1/2 teaspoon salt
  • 1 and 1/2 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1/2 teaspoon baking powder
  • 1/2 cup milk
  • 1 can corn kernel
Procedure:

1. Preheat the oven to 180C.

Line a 12-hole muffin pan with paper liners.

3. Shred the corn using a sharp knife. Don’t cut too close to the cob. You can scrape off what you can’t cut.

4. Place the softened butter, sugar, honey and eggs in a large mixing bowl. Beat with a wire whisk (you can use a hand mixer but it really isn’t necessary) until smooth.

5. Add the flour, baking powder, salt and yellow cornmeal. Mix together, pouring in the milk as you do.

6. When the batter is smooth, add the shredded corn and fold in.

7. Bake in a preheated 180C oven for 25 minutes.

8. They’re ready to eat as soon as they’re cool enough not to scorch your hands and tongue.

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