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Buckhead Diner's Yellow Corn Muffins
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From the menu of . . . Buckhead Diner
3073 Piedmont Road, Atlanta
404-262-3336
Q: On Valentine's Day my husband, the kids and I went to the Buckhead Diner for dinner. Along with the bread, they brought out the most awesome corn muffins. They were small muffins with real corn and some type of cream cheese in them.
-- Leslie Jones Thomas, Alpharetta
A: Matt Harris, executive chef at Buckhead Diner, was happy to share the recipe for this signature item. He serves these tasty miniature corn muffins nestled next to herb breadsticks in the bread baskets. Dotted with kernels of fresh corn, jalapeno and green onion, the muffins get their unique flavor from buttermilk. The following recipe uses a more readily available regular-size muffin tin, but you can make them in mini-tins; simply reduce the cooking time by 5 to 10 minutes. The yield will be about three times as much.
Hands on time: 15 minutes Total time: 40 minutes Serves: 20
Ingredients:
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1 tablespoon vegetable oil
2 cups fresh yellow corn (about 3 ears)
1 jalapeno, seeded and finely chopped
4 green onions, finely sliced
2 cups all-purpose flour
2 cups yellow cornmeal
1 teaspoon baking soda
2 teaspoons granulated sugar
1 tablespoon salt
2 eggs
3 cups buttermilk
1/4 cup ( 1/2 stick) butter, melted
Instructions:
Preheat the oven to 350 degrees. Lightly butter two standard muffin tins.
In a skillet over medium heat, add oil. Saute corn, jalapeno and green onion until softened. Set aside.
In a bowl, combine flour, cornmeal, baking soda, sugar and salt. Set aside. In a separate bowl, beat eggs. Add buttermilk and butter and stir to combine. Add to the dry ingredients and gently combine. Add reserved corn mixture and stir to combine.
Fill muffin tins about 2/3 full. Bake the muffins for 20 to 25 minutes or until just golden and a toothpick, when inserted, comes out clean.
In a skillet over medium heat, add oil. Saute corn, jalapeno and green onion until softened. Set aside.
In a bowl, combine flour, cornmeal, baking soda, sugar and salt. Set aside. In a separate bowl, beat eggs. Add buttermilk and butter and stir to combine. Add to the dry ingredients and gently combine. Add reserved corn mixture and stir to combine.
Fill muffin tins about 2/3 full. Bake the muffins for 20 to 25 minutes or until just golden and a toothpick, when inserted, comes out clean.
Nutrition:
Per serving: 161 calories (percent of calories from fat, 23), 5 grams protein, 26 grams carbohydrates, 2 gram fiber, 4 grams fat, 26 milligrams cholesterol, 452 milligrams sodium.
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