I hemmed and hawed over these more than muffins probably deserve. The issue is that while I like corn on its own, I struggle to enjoy the crisp kernels in soups, breads, or stews. On the other hand, it’s nice to have some textural contrast in muffins – and what better to provide that in a corn muffin than corn?
In the end, in the spirit of Not Being Picky, I left the corn in (without pureeing it like I’d also considered). And I’ll be darned if one of these, served alongside a small bowl of chili topped with large amounts of Greek yogurt and avocado, wasn’t one of the most satisfying meals I’ve eaten in days.
These muffins were chosen for Tuesdays with Dorie by Jill, and she will post the recipe. I reduced the sugar to ¼ cup (per Deb’s recommendation), added half a minced jalapeno, and did not increase the salt(!). The cornmeal I used (Arrowhead) was finely ground, which I believe is what leant my muffins such a tender, almost flaky texture.