I worked on this recipe with the Mrs. over and over until we got it exactly how we wanted it and I think we crushed it, but I’ll let you be the judge. The kids made the muffins in the pic above over the 4th and they were a smash hit.
If anything ever made you get so excited you might slap yo mama, this is it, but resist as that kind of stuff cannot be condoned. Anyhow, here goes:
- 1 Cup of Flour
- 1 Cup of Cornmeal
- ¼ Cup Sugar
- 1 Tbspn Baking Powder
- 2 Eggs
- ½ Tspn Salt
- ¼ Cup Honey
- 1 Cup Plain Yogurt (I use Non Fat Greek…guess it makes me feel better!)
- 4 oz. Apple Sauce
- ¼ Cup Butter
- 1 Ear Fresh Corn
- Optional: Want to change it up a bit, try mixing in some minced jalapeno or shredded coconut (I dust the top with coconut as well, like the snap at the top, before putting it in the oven)
Preheat oven to 400F. Remove kernels from ear of corn and set aside. Cold whip the butter. Grease a pan w/ a little butter (for this I like to use either tiny muffin cups or a square cast iron pan but do what you like) and sprinkle a small amount of cornmeal in each cup or on the bottom. Pour batter in cups and bake approximately 22-25 minutes. Stick a toothpick in it and it should come out clean so you know it’s done.
Let it cool down just a bit and get after it…goes amazing with this Shrimp Creole by the way. Enjoy!