Chef Maggie’s Corn Muffins

Were you sent here after asking about the corn muffins you enjoyed on our cruise? Rest assured, you have made it to the right place. As one of our passengers’ favorites, this recipe had to be typed up so all can enjoy for years to come.

These muffins are equally delicious later toasted, and if you dare, buttered.

Corn Muffins by Chef Maggie Haight

Ingredients

¾ c. (1 ½ sticks) unsalted butter, melted 

3 c. heavy whipping cream 

3 large eggs 

3 ½ c. all purpose flour 

1 ½ c. coarse cornmeal plus extra to sprinkle over 

1 c. sugar 

2 Tbsp baking powder 

1 tsp. salt 

1 c. fresh corn kernels or canned corn, drained

Instructions 

Preheat the oven to 350 degrees F.

Generously grease 24 standard muffin cups or line them with disposable muffin wrappers. 

Pour the butter, cream and eggs into the large bowl of a mixer fitted with a paddle attachment.

Add the flour, cornmeal, sugar, baking powder and salt on top. Mix at medium speed just until the ingredients are combined and not lumpy.

Stir the corn into the batter. 

Using a medium-size ice cream scoop, fill the muffin cup about 2/3 full with the batter.

Sprinkle cornmeal over the tops of the muffins.

Bake the muffins for 12 to 15 minutes, until lightly brown; they should spring back when you touch the tops lightly with your fingertips.