But this cornbread is definitely on its way to reaching legendary status!
(Yes Mommy, I’ve almost mastered it!)
Cornbread Muffins with Fresh Corn, Red Peppers and Bacon
Makes 8 muffins
1 cup yellow cornmeal
1/3 + 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon butter
1/8 cup vegetable oil, plus more for pans
2 ears of corn, shucked (or 1/2 cup frozen corn)
1/8 cup red peppers
1/8 cup scallions
3 tablespoons heavy cream
1 slice bacon, cooked
- Preheat oven to 450 degrees.
- Add butter to a medium frying pan, saute corn, red peppers, scallions. Cook until the vegetables become tender, 5-7 minutes. Add heavy cream and cook for 5 minutes more. Add bacon and stir to combine. Remove from heat and let come to room temperature.
- In medium bowl, whisk together cornmeal, flour, baking powder, baking soda, sugar and salt.
- In a small bowl, combine egg, buttermilk and oil.
- Add 1 teaspoon of oil in each well of the muffin pan, swirl around to fully coat the well. Place pan in the oven while you finish preparing the cornbread batter.
- Make a well in the middle of the cornmeal mixture, add wet ingredients and corn mixture, mix until just blended.
- Remove muffin pan from oven and equally divide mixture between the wells (I used an ice cream scoop).
- Bake for 15 minutes, until nicely browned and toothpick come out clean.
- I used some leftover creamed corn that I made the night before, if you make creamed corn, you should probably use it to make corn muffins the next night… you won’t be disappointed!
- I would share the recipe for my mother’s legendary cornbread recipe, however she does NOT use a recipe… and I repeat, she does not use a recipe! So, learning to recreate it has been… challenging! I guess that is probably why it is so so good and why I have yet to master it, but I still continue to try!