TWD: Corniest Corn Muffins

I'm a little bit of a Tuesdays with Dorie cheater this week, but not really. You see, I didn't make the Corniest Corn Muffins, selected by Jill of My Next Life. Not this week, anyway. But I make them all the time, year round! These were one of the first recipes I baked out of Baking: From My Home to Yours, and soon thereafter I kicked the Jiffy mix habit. These are, hands down, my go-to corn muffins. With chili, with soup, and leftovers for breakfast. They're slightly sweet, but not in that annoying cake-masquerading-as-cornbread way.

So although I don't have a current photo of these muffins, I really feel the need to tell you to go make some now, if you haven't already. You can find the recipe on Jill's blog, but here's what I do:

• For a half-recipe, I substitute one whole egg for the egg and egg yolk. All other ingredients can be cut in half. I typically get five muffins from this maneuver, which is perfect for a family dinner at my house. They freeze beautifully, though, so I really should make the full recipe more often.
• I skip the corn kernels (yes, I do).
• I use a good stone-ground cornmeal from Bob's Red Mill. I find it makes a difference in the final texture. Unless you want a cakelike muffin - then you might prefer a finely milled cornmeal.
• I let the batter sit in the muffin cups for a few minutes before putting them into bake. I find this helps the muffins rise higher.

Thanks, Jill, for picking one of my all-time Dorie favorites - I have a feeling plenty of other bakers will be putting these muffins on their Top Ten lists this week.

Next week:  Lauryn of Bella Baker Citrus Currant Sunshine Muffins

Last week: Chocolate Pots de Crème