corn muffins twice.

I mentioned to you earlier that I joined a CSA this summer? One of the …. consequences? I’m comfortable with the word “consequences” – has been a staggering proliferation of corn in my kitchen. There is no recipe that can use up this much corn. There are no two people that can eat this much corn. I spent an entire Sunday cooking almost exclusively recipes involving corn and the pile did not appear to have reduced at all. I think right now I have approximately twenty ears of corn in my fridge. Would you like some corn? I’ve got some corn.

In the spirit of, you know, having a little corn, I tried two corn muffin recipes. (Pro tip: corn muffins are a terrible way to get rid of a gangfuck of corn in one’s fridge. One batch typically calls for the kernels from one ear of corn, and that is insufficient to my needs.) One was smitten kitchen‘s corn, buttermilk, and chive popover recipe; the other was Melissa Clark‘s Fresh Corn Muffins with Maple Syrup. Let’s start with the popovers.

Popovers, if you’ve never had them, are light, fluffy creations, full of air and meant to be eaten hot. As such, they’re not a great candidate for a make-ahead breakfast, and that’s on me. I also didn’t have chives by the time I finally got around to making these, so who knows – maybe they were the missing ingredient that would have put the dish over the top. What I can tell you is that the finished product was seriously Not Great. First of all, as I alluded to earlier, these don’t keep for shit. I made them hoping for a week’s worth of breakfast at best and a few days at worst, and they were hard as unappetizing rocks by the next morning. Worse, though – they didn’t even taste that good. The black pepper did not complement the corn, but it did dominate the flavor profile of the popovers.

These were a failure. I ate one. Maybe try them if you’re making popovers for a crowd to eat immediately and you take out the pepper. Otherwise, avoid.

Melissa Clark’s muffins are a different story! Let me tell you right off the bat, they don’t taste like maple. Foolishly – foolishly! – I thought this meant I could leave the maple syrup out with no effect on the flavor as long as I boosted the sugar. You guys, I was so wrong. It might be because the maple-less batch I made was also made in a loaf pan large enough to swaddle a baby in and I’m pretty bad at figuring out how to adjust recipes for larger pans, but the maple-less batch did not hold a candle to the enmapled batch, despite the fact that the enmapled batch did not taste at all like maple.

It did, however, taste delicious. These muffins are fantastic. You should make them. I made no adjustments to the recipe, except that I don’t know where Melissa Clark lives that she can get maple yogurt in large enough quantities to put 1 1/4 cups in her muffins, I’ve only seen maple yogurt once and I bought it because it had a water buffalo on it and it didn’t taste like maple at all. So I did what she said to do and mixed some more maple syrup into the recipe along with plain yogurt. Next time I might use extra maple syrup, because goddamn right am I making these again.

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About Sara

I like to talk about media, food, and gender.
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One Response to corn muffins twice.

  1. Pingback: my recipes: corn, chicken, and potato stew. | Ends and Leavings

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