Corn | 20something cupcakes

I suppose it’s safe to say that this soup comes with a story.

Mexican {Street} Corn Chowder

Weird, I know.

This was the soup that I conjured up to take to my audition for that lil’ cooking show I told you about. You know … the one with Nigella and Anthony. On a major network. Small fries. Small potatoes? Whatevs.

I’m going to tell you the story of that audition, although you won’t be getting the results, because I don’t know them yet myself. Unless someone out there knows something otherwise – we’re in full-on wait-mode right now.

Except I’m not really waiting, because I think the word “waiting” signifies that you’re sitting around, in a state at least somewhat close to inactivity – which clearly, I am not.

Between being engaged – is this a real thing that people already have a gift registry by now, because that scares me – planning an engagement party, going to Key West last weekend which, by the way, I’ve decided is like Vegas in the fact that I shouldn’t be allowed to stay there for a period longer than 3 nights … oh, wait – and that reminds me, I will be in Vegas the weekend after my engagement party for my BFFs bachelorette party, and then there’s another one in the DR and then wedding after wedding after wedding after … and don’t I have my own wedding to plan, or even think about, for that matter?

ANYHOO.

As it turns out, I’m a fan of corn muffins.

I’ve never been a big cornbread person – it’s always seemed a little boring to me. When that basket is passed around on Thanksgiving Day, I’m usually fast to skip it over in favor of a perfectly soft dinner roll spread with butter. Cornbread feels heavy, and I’d rather be filling up on mac and cheese.

But these – these just may be in competition with my precious bread and butter. I may even be willing to compromise a few bites of mac and cheese for one of these corn muffins – and that’s a big statement.

There’s butter. And fresh corn. And heavy cream. A lot of it.

That’s right, they are “rather rich” – the recipe is that of Rebecca Rather, the Pastry Queen herself.

You don’t even need to spread butter on these perfectly lush little muffins, though you certainly can if you’re feeling particularly gluttonous {as I happened to be feeling this morning}. They are rich in every sense of the word, and biting into one tastes like pure buttercream corn heaven.

Yes, I believe that if there were such thing as frosting made from corn and muffins, this is what it would taste like. Creamy, rich, decadent, buttery – and there’s even a little crunch thanks to the sprinkling of cornmeal overtop.

And to top it all off, these are about the easiest and quickest muffins I’ve ever come across. There’s no sifting of ingredients, no mixing dry ingredients in with the wet in steps. You’re just dumping it all in the mixer bowl, and giving it a quick stir. They only take about 15 minutes to bake, so you can be done and done in all of about 30 minutes flat.

They’re also pretty versatile – we’ve been munching on them all morning, and I’m sure they’d be just sinful with a little spread of jam. The batter can sit in the refrigerator for up to three days, and as we’re having a couple over for dinner tonight, I’ve saved a good amount of batter so that I can drop it in a muffin pan upon their arrival.

Because everyone should be able to taste these golden corn nuggets fresh and hot from the oven.

For the recipe, be sure to check out Amanda’s post over at her blog, Fake Ginger.

Happy Sunday!