And now for something a little different… something savory. It seems like it has been all sweets, all the time around here lately. I have been on a crazy cookie-making binge that finally seems to be coming to a close. Rather than regale you all with even more sweet stuff, we thought we would share one of our favorite recipes for corn muffins.
The recipe comes from the restaurant in Longfellow’s Wayside Inn in Sudbury, MA. The Inn has been in existence since 1716 and is an historic landmark. Down the road from the Inn is the historic grist mill that still grinds wheat and corn using the same process that has been used for centuries. The stoneground corn meal that they produce is really delicious. It has a light and fluffy consistency (unlike regular cornmeal which is like hard little pellets) and the flavor is much more corn-y.
These muffins are a bit on the sweet side (which is how I like them) and have a bread-like texture. It is worth it to seek out stoneground corn meal to use for these muffins as regular corn meal would change the texture. Serve these up alongside some chili or another hearty stew.
Wayside Inn Corn Muffins
Recipe from Longfellow’s Wayside Inn
1 1/3 cups granulated sugar
1/2 tsp salt
1 1/3 cups stoneground corn meal
7 tsp baking powder
3 cups bread flour
1 1/2 cups cold milk
4 large eggs
1/2 cup neutral flavored vegetable oil
Preheat your oven to 400 degrees. Mix all ingredients but the oil for three minutes, using either the first speed of your mixer or by hand. Slowly add the oil as you continue to mix for another three minutes.
Fill well greased muffin tins to 3/4 full. Bake for 15-20 minutes until golden brown.
Serve warm or room temperature. Makes 18 muffins. If you are interested in a spicier option, add in 1/4 – 1/2 cup chopped pickled jalapeno and 4 ounces softened cream cheese. Yum.