Friends, I have some very important, exciting news: today is my one year blogiversary! A year ago today, I set out to learn more about cooking, writing, and photography. On a beautiful, crisp September day, I posted my very first recipe—Caramel Apple Crisp—and Galley Kitchen was born.
I started with a very simple recipe that was not my own. In the following months, I grew more and more adventurous with ingredients and techniques, and I found that blogging was really changing the way I cook.
Thanks to Galley Kitchen, I conquered my fear of pie crust, addressed my perfectionism, made candies with Cap’n Crunch, entered a baking competition, learned to splurge on myself, and baked an apple pie with bacon on it.
My goals for the coming year include learning to cook fabulous dinners on an unemployed lady’s budget; learning to take decent photos after the sun has set; and learning some new adverbs. Someday I’d like to have the money to hire a designer to create a pretty, custom header for the top of my little blog, rather than the boring old WordPress default header. In the meantime, the food photos will have to suffice for decor.
For my blogiversary post, I’m sharing a recipe adaptation from my all-time favorite food blog, Smitten Kitchen, with thanks to the blogstress, Deb Perelman, for inspiring me to begin writing about food. Deb’s corny corn muffins are light and crumbly, and bejeweled with sweet, chewy bits of corn. The muffins are a perfect accompaniment to the rainbow chard chili I posted last week.
Continue reading for the Corn Muffins recipe
- 1 cup all-purpose flour
- 1 cup white cornmeal
- 6 tablespoons granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 3 tablespoons butter, melted and cooled
- 3 tablespoons canola oil
- 1 large egg
- 1 large egg yolk
- 1 1/3 cups frozen corn kernels, thawed
- Preheat the oven to 400°. Spray a muffin pan with non-stick spray.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a smaller bowl, whisk the buttermilk, melted butter, oil, egg, and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. The batter should be lumpy. Stir in the corn kernels, and pour the batter into the muffin cups.
- Bake for 15 to 18 minutes, or until lightly golden. Transfer the pan to a rack and cool for 5 minutes before removing each muffin from the pan.