recipe - kenny rogers corn muffin

Corn - yellow ears of deliciousness. Whichever way you cook it, it always turns out great. When I discovered cornmeal also know as polenta I was probably in cooks’ heaven. I used it most of my recipes. It’s good at keeping my ground beef moist when I making tacos, yummy when I make fried mashed potatoes, it’s great to coat fish or chicken – what can I say it’s just great. And it’s even better in corn muffins. I like the bite it gives to the muffins. Today’s muffin recipe (hah I sound like a television cook) … is all about corn.

I am sure everyone has eaten the muffin from Kenny Roger’s Roosters. That sweet square shaped muffin … I kind of miss that muffin seeing I haven’t eaten it in a while and seeing there was no point in going all the way just to have the muffin I decided to search for the recipe – and imagine how happy I was when I found the recipe. I tried it and have been making the same corn muffin recipe ever since.

The pictures here were taken when I first made corn muffins. I could take pictures for the recent batch seeing that I busted the digi cam and resolutions from cell phone cam don’t do the muffins justice. Anyways, this is a quick delicious recipe to try. The ingredients are easily available and the whole mixing and baking time takes about an hour or an hour and thirty minutes at the most. So drum roll please now its time to get corny…..

Kenny Roger’s Corn Muffins

Ingredients:-
½ cup butter
2/3 cup sugar
¼ cup honey
2 eggs
½ tsp salt
1 ½ cups all purpose flour
¾ cup yellow cornmeal
½ tsp baking powder
½ cup milk
¾ cup frozen yellow corn, thawed

Method:-
1. Pre heat oven to 400 degrees F or 200 degrees C.
2. Cream together the butter, sugar, honey, eggs and salt in a large bowl.
3. In a separate bowl mix together the flour, cornmeal and baking powder.
4. Once the wet ingredients are creamed, add the dry ingredients and adding milk while mixing.
5. Add corn to the mixture and combine well until the corn is worked in.

The mixture

6. Grease a 12 cup muffin pan or you can use muffin liners and fill each cup with the mixture. Bake for about 20 to 25 mins or until the muffins began to brown on top.

Ready for the oven

the baked muffins

The inside of the muffin

When i make my muffins, i like to add extra frozen corn kernel and cornmeal for texture. It comes out just the same except with more bit to it. The muffin turns out fluffy and soft especially good when its hot so happy trying & eating!