Chef Cristina Gonzalez
Santa Barbara, Calif.
Chef Cristina Gonzalez updates the classic corn muffin by incorporating corn kernels and walnuts in the batter. It’s a twist that expands the muffin into any meal occasion—breakfast, snack or an accompaniment to a lunchtime bowl of soup or a chicken dinner.
1 cup all-purpose flour
1 cup walnuts, toasted and finely chopped
3/4 cup cornmeal
1/3 cup sugar
1 tbsp. baking powder
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 cup skim milk
2 large eggs
4 tbsp. walnut oil
1 cup fresh corn kernels, chopped
1. Preheat oven to 425 F. Grease 12-cup muffin tin.
2. In large bowl, whisk flour, walnuts, cornmeal, sugar, baking powder, salt and pepper.
3. In medium bowl, whisk milk, eggs and walnut oil. Add to cornmeal mixture in large bowl; stir just until combined. Stir in corn kernels just to mix.
4. Spoon batter into prepared muffin tin. Bake until golden brown and tops spring back when lightly touched, about 15 minutes. Let cool slightly, then gently remove from pan. Serve warm.
Photo courtesy of California Walnuts