I went to my weekly brunch with Dr. Tom Bannister and friends. I usually bring scones or muffins and today was a muffin day. I baked these corn muffins, even though I'm not much of a fan of cornbread. These muffins were light in texture and corny in taste. Quite good, as a matter of fact.
Most corn muffins come by the name from the cornmeal that's used, giving them a crunchy texture and deep taste that is almost caramelly. These muffins augment the cornmeal with whole corn kernels (I suppose they were frozen corn), which lightened the texture and freshened the flavor. I agree - quite good!
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