It’s peak corn season in Ontario, and we bought 15 ears at St. Lawrence Market on the weekend. After making an intensely, superb corn soup, I decided to try making muffins out of some of the remaining cobs.
This recipe is fairly straightforward. It called for fine cornmeal, but I used a package labelled “corn flour” from my pantry which looked like cornmeal to me. I didn’t want to just leave a tablespoon of egg around, so I used 3 whole eggs in total for a double recipe, leaving me about 30g short.
As with all of the muffins in the Bouchon Bakery cookbook, the recipe calls for letting the batter rest overnight in the fridge. I baked one batch after an 8 hour rest in the fridge, and another batch after 36 hours. They both turned out nicely, with very slightly golden tops, and a super crumbly texture. Maybe that’s because I used a blend of AP/cake/bread flour, and/or the slightly reduced amount of egg. The flavour is strongly salty and sweet, so both of those ingredients could be reduced next time.