Freshly harvested corn, mascarpone and a pinch of fenugreek for a very different take on polenta, in a hand-held muffin.
Freshly Harvested Corn
A lazy week-end brunch in August. I can think of nothing I enjoy more than a European Brunch: Breads, Fruits, Tea or Coffee.
Since it is late in August, corn is quite abundant here on the east coast. Some of the best polenta I have ever made, was made from fresh corn.
Farmer’s markets in August, inspire me to buy more corn, shuck and freeze for a favorite recipe in October – Halloween Pepper Bacon Cornbread Skulls!
Polenta Muffins
But for breakfast/brunch? Too salty! And so, I created these lovely Polenta Muffins with just the right amount of sweetness.
Mascarpone makes for a decadent substitute for parmesan cheese, and the fresh sweet corn doesn’t require much in the way of sugar to sweeten these muffins.
Sweet Corn
When sun ripened, corn is deliciously sweet, I find myself planning for corn dessert recipes too. In fact, another favorite summertime recipe I make with fresh corn Corn Ice Cream. That’s right!
The milky sweet juices extracted from fresh corn kernels makes for a beautiful ice cream, so you can only imagine how naturally sweet these polenta muffins are, with only a smidge of extra sugar.
Fast. Easy, and will keep in the fridge for several days, or freeze.
Ingredients Needed
- Fresh corn, while a typical polenta is made with dried corn meal, we are going to recreate a polenta muffin with a creamier texture than corn meal offers.
- Eggs or an egg substitute if that is your preference.
- Corn oil, in keeping with the corn flavor, or a mild oil.
- Mascarpone or cream cheese.
- Flour, wheat or gluten-free flour.
- Sugar or a sugar substitute.
- Baking powder and baking soda.
- Salt, a fine sea salt.
- Fenugreek (optional) however brings a nutty, almost maple syrup flavor to the muffins.
- Nutmeg is a compliment to the flavor of corn.
Equipment Needed
- Food processor or blender – to puree the corn for a creamy batter.
- Mixing bowl and wire whisk for hand mixing of the corn batter.
- Measuring cup and measuring spoons, which you probably already have.
- Wooden spoon for easy portioning of the batter into the pan.
- Muffin tins have changed over the years and I find a silicone muffin pan easiest to use, eliminating the need for paper cups.
- Paper muffin liners are advisable when using a metal muffin pan.
- Oven for baking.
My Muffin Madness Cookbook
Now that I’ve got you thinking outside the box about muffins, are you ready to try other creative and delicious muffin recipes you won’t find anywhere else?
Hot off the press this year: My Muffin Madness Cookbook!
Fresh Corn Polenta Muffins
Equipment
- 12-cup muffin tin
- Non-stick spray
Ingredients
- 2 cups Pureed corn fresh
- 2 Eggs
- 1/2 cup Corn oil
- 1 cup Mascarpone
- 2 cups  All purpose flour
- 1/2 cup Sugar
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Fenugreek optional but a complimentary flavor
- 1/2 tsp Nutmeg to sprinkle on top
Instructions
- In a large bowl, whisk the pureed corn, eggs, oil and mascarpone until well blended.
- Stir in the dry ingredients, saving the nutmeg to sprinkle on top just before baking.
- Prepare the muffin tin with non-stick spray, if the pan is not silicone. Divide the batter evenly into the prepared pan.
- Bake at 350 for about 25 minutes, or until tester comes out clean. Cool.
Video
I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.