Light Cornbread and Basil Muffins With Fresh Corn
photo by Late Night Gourmet
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
24
ingredients
- 1 1⁄2 cups low-fat buttermilk
- 3 large eggs
- 1⁄3 cup fresh basil
- 2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1⁄2 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1⁄2 cup light butter, diced
- 1 1⁄2 cups corn
directions
- Preheat oven to 400°F Brush muffin pans with butter.
- Chop basil as finely as possible. Whisk buttermilk, eggs, and basil in large bowl.
- Blend cornmeal, flour, sugar, and baking powder in food processor for 10 seconds.
- Dice 1 stick of butter (ie., 1/2 cup) and blend with dry ingredients until coarse meal forms.
- Stir ingredients from food processor into buttermilk mixture, mixing in a little bit at a time. Make sure clumps of butter have been dissolved. Add corn kernels and stir thoroughly.
- Transfer mixture to muffin pans.
- Bake cornbread until golden on top and toothpick inserted into center comes out clean (about 15 minutes). Cool 20 minutes. Serve warm or at room temperature.
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RECIPE SUBMITTED BY
Late Night Gourmet
Harrison Township, Michigan
I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited.
I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe.
I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".