This recipe was awarded one of the first blue ribbons I ever took away from the Iowa State Fair (2010) cooking and baking competitions. I won the breads class within the “Fresh Corn Cuisine” division, sponsored by Cuisine at Home magazine. The inspiration came from my favorite Lemon Shortbread Thumbprints (recipe to come here on the blog.) That day I made these miniature corn muffins from scratch with a nice buttermilk batter and fresh corn. Today I’m making them more simply, with a mix and canned corn. These are so quick and easy, kid friendly and best of all they are totally customizable! (My favorite part of any recipe.) These are perfectly fit for a fun weekend breakfast or the spiffiest of bridal showers or baby showers. I hope you like them! Here are a few photos of the process with a complete recipe at the end of the post.
Grab your nifty $.53 package of corn muffin mix. Prepare batter according to package instructions. (I always have these around after the holidays.)
To the batter, add 1 C canned corn, drained. (or freezer corn, drained)
Add 1 tsp vanilla
Scoop the batter into greased mini muffin tins and bake in a preheated 400 degree oven for 8 minutes.
Remove from oven when the edges are slightly golden and the tops are somewhat firm to the touch.
After cooling a couple of minutes. Pop them out of their pans. Let them cool completely.
Meanwhile, make the honey butter.
Put it in a fancy piping bag or a regular zip top bag, if you wish.
Now, cut the cores out of the cooled mini muffins. Pop ’em into your mouth, if you wish! We don’t need them anymore.
Pipe a bit of your flavored butter into the ‘hole’ for lack of a better term.
Fill the remaining portion of the ‘hole’ with Concord Grape Jelly (I made this jelly with my Aunt Carol using grapes off of her vines outside of her house. One of my favorite things to do in the late summer/fall is to can that jelly with her.)
Orange marmalade works wonderfully on top of the muffins too. So pretty.
Aren’t they cute! You can fill some in with honey butter only, then swirl them up (I LOVE BUTTER) so they look ‘beauts’.
The orange marmalade has tons of strands of colorful zest. I love that.
These are fit enough for ‘fancy’ but easy enough for every day. My kind of recipe!
Totally acceptable as little dude food.
Blue Ribbon Corn Muffin Thumbprints
By Cristen Clark www.foodandswine.com
Makes almost 2 dozen mini muffins
Prep time: 5 minutes Cook Time: 8 minutes Cool time: 10-15 minutes Filling Time: 3 minutes
Ingredients for muffins:
1 prepackaged corn muffin mix (8.5 oz) *batter prepared to package instructions
1 C canned corn, or fresh-frozen corn, drained
1 tsp vanilla extract
Ingredients for filling:
3 TBSP butter, softened
2 TBSP honey
3/4 C powdered sugar
Combine butter, honey and powdered sugar in a bowl, mix well. Place in zip top bag or piping bag fitted with small star tip. *Add ¼ tsp cinnamon if desired to make cinnamon honey butter.
Concord Grape Jam
Any other jam or jelly you desire
Preheat oven to 400 degrees F. Prepare corn muffin batter to package instructions. Add corn, stir well. Scoop into well greased mini muffin tins. Bake for 8 minutes. Remove, cool for 2 minutes. Turn out of pans. Let cool completely. Cut out tops of muffins in the centers. Remove core. Pipe a small amount of butter into the hole, then cover with jam or jelly of choice. You can fill entirely with honey butter as well. Serve immediately. Store at room temperature in an airtight container for up to 3 days.