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Kenny Rogers' Corn Muffins






It's hard to describe Kenny Rogers' corn muffins and what their appeal is. It's not salty or savoury; it's mildly sweet but not dessert-muffin sweet like a blueberry muffin or an iced cupcake. It's homey and comforting and "moreish" in its mouthfeel - you just want to keep eating more!

How it all started: When I was a lot younger, my family often dined at Kenny Rogers' Roasters, where they had delicious roast chicken and an abundance of sides, such as garlic potatoes, veggie salads... and the corn muffins. Those muffins were the highlight of my meal! Unfortunately they've changed the way they do things, and gotten rid of the corn muffin as a side. Now they serve a choice of vanilla muffin and maybe some chocolate muffin. Meh. Boring! Luckily the recipe for the corn muffins is easily found online, so now I can have them anytime!

These muffins are lovely warm or cooled down, though they are much denser when cool. It's not bad/worse, just different, and they get gobbled up quick either way! They can also be reheated by microwaving for about 20 seconds. Have one alongside a hot meal, or with a tall glass of cool milk, and they're also delicious just on their own.


Kenny Rogers' Corn Muffins
(makes 12 regular muffins)

Ingredients:
- 1/2 cup butter
- 2/3 cup sugar
- 1/4 cup honey
- 2 large eggs
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour
- 3/4 cup cornmeal (sometimes also called cornmeal flour)
- 1/2 tsp baking powder
- 1/2 cup milk (I used non-fat)
- 3/4 cup frozen corn (do NOT use fresh corn, it will get dried up)

Instructions:

1) Pre-heat oven to 180C/360F.

2) Cream butter and sugar together in a mixing bowl until it turns fluffy and a lighter yellow.

3) Add honey and eggs and stir until combined.

4) In another bowl, mix the flour, salt, cornmeal, and baking powder together.

5) Gradually add the flour mixture to the butter mixture, alternating with the milk. I mix by hand with a wooden spoon instead of an electric mixer.

6) Stir in the frozen corn.

7) Grease/flour or line a 12-cup muffin tray, and spoon the mixture into each cup. I use baking cups/liners as that makes things super easy.

8) Bake in the pre-heated oven for 20-25 minutes until done. NOTE: This will really depend on your oven. Mine runs hot, so even turned down a little, the muffins were done at 15 minutes. Adjust the time (and turn halfway if your oven heats unevenly) as necessary.

9) Remove from the oven and transfer to a wire rack to cool.

Enjoy :)
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Comments

It looks so yumm I am sure it tastes delicious.