Professor Butter Beard’s Mini Corn Muffins
3 dozen mini muffins
¾ cup cornmeal, toasted with..
½ tsp smoked paprika
1 ¼ cup all-purpose flour
2/3 cup granulated sugar
2 tsp baking powder
½ tsp baking soda
1 tsp fine sea salt
½ tsp freshly ground black pepper
10 Tbsp unsalted butter, browned and slightly cooled
2 large eggs, room temperature
¾ cup Greek yoghurt
½ cup buttermilk
1 ½ cups fresh corn kernels
1) Preheat your oven to 400 degrees and line your mini muffin pans with paper cups.
2) Toast the cornmeal and smoked paprika until aromatic and starting to brown, shaking often. Pour the toasted cornmeal into a medium size bowl to slightly cool.
3) Wipe out the cast iron pan and return to heat Add the butter and cook over medium heat until the butter has browned and has stopped sizzling. Pour the butter into a glass container to slightly cool
4) Whisk all the remaining dry ingredients into the cornmeal.
5) In a smaller bowl, whisk together the eggs, yoghurt and buttermilk. Slowly whisk in the browned butter.
6) Fold the wet mix into the dry mix until just combined and then fold in the corn kernels.
7) Portion the batter into the prepared muffin tins, filling each to slight mound over the lip. I find it best to use a cookie scoop.
8) Bake on the middle rack of the oven for 13-15 minutes until just starting to brown at the edges. Cool in the pan for 5 minutes, then remove to a wire wrack or serving plate.
