Honey-Cheddar Corn Muffins....

THE RECIPE!

- 1 1/2 cups cornmeal
- 1/2 cup flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda

- 2 cups fresh corn kernels
- 1 large egg
- 1 cup buttermilk
- 6 tbsp. butter (melted) or oil (I did 3 of each)
- 6 tbsp. honey
- 2 cups coarsely grated cheddar cheese


Preheat Oven to 400 degrees. Grease muffin tins.

Combine all dry ingredients (cornmeal, flour, salt, pepper, baking soda &powder) and whisk together in a large bowl.

Use a food processor or other blending utensil to puree 1 cup of the corn. Combine pureed corn with oil, butter, buttermilk, honey, and egg. Whisk together. Add to dry ingredients and stir until almost combined. Fold in grated cheese (except 1/4 cup) and remaining corn kernels.

Spoon into muffin tins and top with remaining cheese. Bake for 20 minutes. If tops are not browned, increase heat to 500 and bake for another 5 minutes.

Remove, cool, and serve with honey.

Honey-Cheddar Corn Muffins

A picture is worth a thousand words...? Or, hopefully, at least worth my limited grad school hours. Here's the picture-book of these muffins:

Sweet 'n Spicy Summer Saute

So you think I haven't cooked or baked anything for a month, do you?

Or you think I've been too busy enjoying lazy summer days to blog? Or perhaps you think I've been cooking and baking a moderate amount (hey, we all need to eat, right?), but that I've been too busy packing and driving and moving to Seattle to update in here. If you chose option 3, you're right! The cooking has gone on; it's just the text that is backlogged, which means that you're in for a minor slew (minor slew?) of updates about Summer produce... Just in time for Autumn.

So let's get to it.

Anyone who knows me knows that I love honey, and I've been looking for fun new ways to incorporate it into pretty much anything I eat. Hence, my honey-spiced corn succotash:


Ingredients:

- Corn (duh): About 1 ear per person, if served as a side.
- Cherry tomatoes, quartered: About 1/4 cup per person (1 cup for 4 servings).
- Onion: As much as you want
- Green beans (or wax beans) chopped.
- Butter.
- Honey.
- Cayenne Pepper.
- Salt and pepper.



Just to pretend I actually measure my ingredients out when I cook, let's say that I made 4 servings, which would be: 4 ears of corn, 1 cup cherry tomatoes, half an onion, about 20-25 wax beans (how do you measure these?), 1 tbsp. butter, 2-3 tbsp. honey, 1/2 tsp. Cayenne, and salt and pepper to taste.

As per usual, this is an easy one-pan dish; however, it takes two rounds of sauteing. The beans go first, in their own round: You can cook them with butter or a little olive oil over medium heat for about 7 or 8 minutes with a little salt and pepper, and then remove and set aside. Warning, as with bell peppers, pretty purple wax beans begin to turn green as you cook them; don't buy for their drama unless you plan to serve them raw.



The second round begins with some onions sauteed in butter over medium heat (2-5 minutes). Then add the corn and tomatoes and continue to cook for another 5 minutes.



Add the honey. Or, to be fancy, drizzle it.

Add (or sprinkle) the Cayenne.



Stir in the green/wax beans. Continue to cook over medium for another 5-10 minutes to allow flavors to blend. Salt and pepper to taste.

Serve it up: Sweet with a kick!