It may be cold but there's a plentiful supply of corn. On dark and dreary days, those golden kernels are a welcome sight, they are almost like a bit of welcome sunshine.
In earlier postings I've made corn cakes, silky smooth corn velouté, a classic chicken and sweet corn soup and even a fresh corn polenta but this time I've made muffins.
[Makes about 12 small muffins]
1 teaspoon baking powder
75 grams grated cheese ( I used a mix of cheddar and parmesan)
1 fresh corn cob, kernels removed
2 rashers bacon, sliced finely
2 eggs, lightly whisked
100mls milk, approx
Cook the bacon in a non-stick skillet until crisp - toss in the fresh corn kernels and saute for a minute to allow the flavour to mingle. Set this out on paper towels to remove any excess fats and allow to cool.
Sift the flour and baking powder together into a bowl, add the grated cheese and stir to distribute. Tumble in the cooled corn & bacon mix and stir again.
Lightly whisk the eggs with the milk, then add to the dry ingredients. Stir until just mixed - if it seems to thick, just add enough milk to slacken.
Spoon the mixture into muffin cases and bake in preheated 170°C until golden and cooked through - depending on the size you've made this will take about 15 minutes to make small muffins to 30 minutes for larger.
Place the muffins on wire racks and cool slightly before eating.