There’s a recent column in the New York Times called “The Apprentice Baker.” She, like me, is teaching herself to cook (and bake), and has been working through various recipes that a chef friend of hers is giving her. The very first recipe she tried out is called corniest corn muffins, and it is a cornmeal muffin with corn kernels in it. It sounded interesting, and I’d never made muffins before, so I decided to give it a shot.
I made two batches, actually. Both times, the butter congealed while I was mixing it (oh, well), but otherwise it came out more or less as expected. Marc and I weren’t crazy about the corn kernels in the first batch, so we left them out for the second one. We both agree that that second one, without kernels, is much better, and probably a keeper.
We agree that they’re much better with butter. I’ll be taking them to my D&D game tonight, and we’ll see what people there think.