warning: there's a baby in the kitchen

I'm a muffin person. I honestly think I could have them a few times a week. They go with coffee, with tea, for breakfast, for lunch, even for dinner (or maybe that's just me!). Honestly though, muffins are yummy and they're usually not that difficult to make. Well, not until you add a baby into the mix...

You see, there's this little kid in my life, who I get the privilege of seeing at least twice a week, sometimes more if I'm lucky. This hilarious nephew of mine makes life very interesting and oh-so-entertaining. Now, if there's one thing I've discovered when I'm over at Heather's house cooking, it's this: Little children, who want your attention pretty much all the time, don't make it very easy for you to stand at the counter and measure ingredients. Thankfully this recipe didn't call for anything too complicated, so I was ok in that regard. However, this little guy likes to get your attention any way he can. Here are a few words of warning:

- Be careful not to get too close to him while he's sitting in his highchair. His little hand will surely reach out and attempt to grab your back pocket, making you fall off balance.

- It's best not to ignore him or else he will cough and cough, making you quickly turn around to make sure he's ok. Oh, he's ok alright. He just likes to make Auntie Mandi worry.

- Give him the biggest bib you can find (particularly a bright red one, with a big pocket on the front) so that all the reject dinner items you're trying to feed him, hopefully go in there rather than on the floor.

- Make sure to include him in the cooking process somehow. Give him some of the corn that's going into the muffins, or eventually give him a muffin to eat and hope that he likes it.

- Let him sit at the dinner table like a big kid. It just might go better than you think!

- Oh, and don't forget to tell him that he was a great overseer of the kitchen. Then give him a big smooch. This little dude sure likes it! And he seemed to like the corn muffin too.

corny

There are just certain foods for which a girl needs a perfect, never-fail recipe.  I consider corn muffins to be one such food.  I am a sucker for just about anything with corn...polenta, corn tortillas, tamales, corn on the cob, corn cakes, kettle corn, corn chowder.  And, of course, corn muffins.  But, everytime I make corn muffins, I find myself disappointed.  Too dry.  Not quite sweet enough.  Too sweet.  Complicated.  Or too boring.

Now, lest I sound terribly picky and hard-to-please, let me assure you that my quest for a go-to corn muffin ends here.  I have discovered a muffin that's as perfect alongside a bowl of chili as it is alongside a bowl of cereal.  For breakfast or for dinner, this is the corn muffin, my friends.  It's as simple as that.  And sometimes simple...in the deliciously uncomplicated way...is just what a girl needs.

The Recipe: Corn Muffins

from smittenkitchen.com

1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
6 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Pinch of freshly grated nutmeg (optional)
1 cup buttermilk*
3 tablespoons unsalted butter, melted and cooled
3 tablespoons corn oil or olive oil
1 large egg
1 large egg yolk
1 cup corn kernels  – fresh, frozen or canned (in which case they should be drained and patted dry)

Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you’re using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – the batter will be lumpy, and that’s just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.

Bake for 15 to 18 minutes (12 minutes for minis), or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Yield: 12 regular-sized muffins or 48 miniature ones

*If you don't have buttermilk on hand, make your own.  Place 1 tablespoon of white vinegar in a glass one-cup measuring cup.  Fill the remaining one cup with regular milk. Let sit for 5 minutes, and you have a perfect substitute for buttermilk!