Corn Muffins Two Ways

This recipe is loosely adapted from here

Brown Butter Corn Muffins (makes 1 dozen):

1 cup AP Flour

1 cup cornmeal

4 T sugar

3 T honey

2 1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup buttermilk

6 T butter

3 T oil (neutral, such as canola, corn, or sunflower)

1 egg

1 egg yolk

1 cup corn kernels (fresh, frozen or drained from a can)

In a small sauce pan, heat the butter over medium heat until the milk fat at the top starts to turn light brown (about 5-6 minutes). Take off of the heat and allow to cool. Meanwhile, char the corn (optional but it will add some depth of flavor). Place a pan over high heat and once it is hot, pour in the corn kernels and cook for about 6-7 minutes until they start to turn black. Set aside to cool.

Heat oven to 400 degrees. Lightly spray or butter a muffin pan and line with paper muffin liners. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and soda, and salt. In a small bowl, whisk together the buttermilk, brown butter, oil, egg and egg yolk. Pour into the dry ingredients and using a spoon or spatula, stir to combine. Stir in the kernels. Spoon evenly into the prepared muffin pans, trying not to overfill. Bake for 15-17 minutes, until a tester comes out clean. Cool completely. Serve with butter and a drizzle of honey.

Corn and Pepper Muffins (makes 1 dozen):

1 cup AP flour

1 cup cornmeal

3 T sugar

1 T baking powder

1 1/2 tsp chili powder

1 tsp salt

1/2 tsp baking soda

1/4 tsp black pepper

1 cup buttermilk

1 stick (8 T) butter, melted

1 egg yolk

1/2 cup-1 cup corn kernels (depending on taste)

1 large or 2 small peppers (you can use any kind you like, or a combination- jalapeños, red peppers, poblanos, etc.)

Seed, devein, and finely dice the peppers and set aside. Char the corn if desired (see recipe above). Preheat the oven to 400 degrees and spray then line a muffin pan and set aside. In a large bowl, whisk together the cornmeal, flour, baking soda, powder, salt, chili powder, sugar, and pepper. In a small bowl, whisk together the buttermilk, egg yolk, and melted butter. Using a spoon or spatula, mix into the dry ingredients until combined. Stir in the diced peppers. Divide evenly into the muffin cups and bake for 15-17 minutes. Cool completely.