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Sag Harbor Corn Muffins

May 27, 2012


A few years ago, I tore a recipe from the Sag Harbor Express for corn muffins. They were really great, but they turned out even better when I added a few simple twists: changing from sour cream to non fat Greek yogurt, and switching out the regular corn meal to half a very fine grind and half a very coarse grind. The recipe below reflects these changes.

I can honestly say that these are the best corn muffins I’ve ever tasted (though Jasper White’s recipe for skillet corn bread, in his chowder cookbook, is also truly great). And every time I’ve served them they’ve been major hits.

And if you have leftover corn on the cob, you’re really in luck!

Last night we grilled corn on the BBQ — I husk them and spray them with a little canola oil and then sprinkle them with a little cumin before putting the ears directly on the grill, rendering them beautifully caramelized and wonderful. We had one cooked ear leftover, so today I sliced off the kernels & used them in the muffins.

These muffins freeze beautifully after baking, too, so they’re perfect for any summer party that you want to host AND have time to enjoy.

Just set them on a plate in the freezer til they firm up, then bag them with a tight seal. Defrost them when you want them, then heat them briefly right before serving so they’re deliciously warm and ready for that all important pat of soft butter.

You’ll Need:

1 cup all purpose flour

1/2 cup fine ground corn meal

1/2 cup coarse ground corn meal

2 1/2 tsps baking powder

1/4 tsp baking soda

6 tbs sugar

1/2 tsp salt

1 large egg

1 large egg yolk

3/4 cup plain non fat Greek yogurt

1/4 cup milk

6 tbs melted butter

1 cup corn kernels, fresh or frozen, cooked or raw

2 medium sized bowls

Muffin tins for 12 muffins

Baking spray

Cookie or ice cream scoop


Preheat the oven to 400 degrees.

1. In one bowl combine all the dry ingredients.

2. In another bowl, combine all the wet ingredients, reserving the corn separately.

3. Add the wet ingredients to the dry and stir until just combined.

4. Stir in the corn.

5. Spray the muffin tins generously with baking spray.

6. The batter will be very thick. Using a scoop, place equal amounts into each muffin compartment.

7. Bake 15 – 17 minutes until golden brown.

8. Let the muffins rest in the tins for 5 minutes out of the oven, then tip them out of the tins & enjoy!

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