Growing up in Illinois it seemed that corn was Indiana's only claim to fame. My boyfriend who was born and raised in Indiana is a real life "Hoosier".
He has always graciously laughed & smiled at all the Indiana jokes my friends have told. He's a real sweetheart! Last Friday was my birthday and his gift to me was the coveted "Baking... by Dorie Greenspan".
As a thank you for such a lovely gift I baked him the "Corniest Corn Muffins" (and grilled tequila lime chicken). Feel free to enjoy the recipe and the fun fact link about Indiana!
Corniest Corn Muffin (12 muffins)
1c. yellow cornmeal
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
pinch of nutmeg (optional)
3 tbl. butter, melted and cooled
3 tbl. corn oil
1 large egg & 1 large egg yolk
1c. corn kernels (I used fresh)
Center the rack in the oven in the middle and preheat the oven to 400F. Butter or spray a regular size muffin pan. Place the muffin pan on a baking sheet.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg. In a glass measuring cup, whisk the buttermilk, eggs, butter, and oil until well blended. Pour the liquid over the dry and whisk gently but quickly-the batter will be lumpy. Then stir in the corn kernels and divide the batter evenly among the muffin cups.
Bake 15-18 minutes until tops are golden and centers are done. Let the muffins cool for 5 minutes before removing.