My Sidekick turned thirty this January and one morning a few days before, I woke up and baked. This is not really normal behavior for me. But, the dude loves corn muffins the way most people love their pets, so I decided to take one for the team.

The truth is, these muffins never would have happened without Court Street Grocers and their delightful array of weird regional food nerdery. For those of you unacquainted, Court Street Grocers is partially exactly what it sounds like, a specialty food market and sandwich shop on Court Street in Brooklyn. But, really, there’s something else that makes it way more special. It just so happens to house the most specific, regionally famous goods imaginable. Durkee sauce. Vernor’s ginger ale. Heinz Cream of Tomato Soup. Chinese black vinegar. Jarred Brunswick Stew. Double Cola. And so many precious and strange things between them. Including Brinser’s Best corn meal, which made the birthday muffins my Sidekick was so pleased to wake up to.

The muffins that the recipe on the back of this adorably strange bag of corn meal (IT’S ROASTED) produced were moist and tender on the inside, a little crunchy on the outside, not too sweet, and really – well – roasty. They were also easy enough that someone like me could knock them out of the park before coffee, which is really saying something.

So, big thanks to Court Street Grocers for bringing these babies into our lives. I can’t wait to see what the next weird thing I bring home will produce. Also, we should probably talk about you guys getting some salsa from New Mexico?

Corn Pone and Muffins

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Author: Brinser's Best
Total Time: 30 minutes
Yield: 12 muffins 1x

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Description

These corn muffins are moist and tender on the inside with a slightly crunchy exterior, offering a perfect balance of sweetness and a delightful roasted flavor.

Ingredients

Units Scale

3/4 cup Brinser's Best Corn Meal
3/4 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
3/4 cup milk
1/4 cup butter or other shortening, melted
1 egg

Instructions

Preheat your oven to 350°F (175°C).
In a large bowl, combine 3/4 cup Brinser’s Best Corn Meal, 3/4 cup all-purpose flour, 1/2 cup sugar, and 1 1/2 teaspoons baking powder.
In a separate bowl, whisk together 3/4 cup milk, 1/4 cup melted butter, and 1 egg until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Grease an 8-inch square pan or line a muffin tin with paper liners.
Pour the batter into the prepared pan or divide evenly among the muffin cups.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden brown.
Allow to cool slightly before serving.

Notes

These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days. For a twist, try adding a handful of fresh corn kernels or a pinch of cinnamon to the batter. The dry ingredients can be mixed ahead of time and stored in an airtight container until you’re ready to bake.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Baking
Cuisine: American