I snuck two recipes into this week’s Twice as Tasty column for the Flathead Beacon. The main corn muffin recipe has far more texture and flavor than a simple pan of cornbread. The secondary recipe is in the steps that prepare the fresh corn for the muffins: essentially, make creamed corn from scratch.

I like to double just the fresh corn and milk in the muffin recipe, bake it in two pans, and lightly season one pan. That hot creamed corn tastes delicious when served alongside, say, Panfish Piccata and a second vegetable like Bagna Cauda-Style Mashed Potatoes or Maple-Glazed Carrots.

After the second pan of baked, unseasoned kernels cools, I fold these into the corn muffin batter. A little sugar plays on the corn’s natural sweetness, but these muffins remain savory enough to serve with eggs at breakfast or as a cornbread replacement at dinner.
Learn to make Corn Kernel Muffins with Sage