I inadvertently used the last bit of my corn on the Monday before we were to make this recipe. Who knows how many trips to the grocery store later, but corn finally made its way back home with me! I used frozen white shoepeg, so you can barely see the kernels in the photo. However, they made a huge difference in the moistness of these muffins.
I can tell you, my mother would have hated them. She had this New Englander's thing about sweetened corn bread (or muffins). She would always say it was wrong, johnny cake is apparently, supposed to be completely unsullied by the introduction of sugar. I swear, I think it must have been like eating grainy sawdust, give me a little sprinkling of sugar any time!
And, feel free to add the corn kernels, as well, because they are such a pleasant surprise. Jill of My Next Life made this very wise selection and has the recipe posted there. I, would, of course, buy the book to have my very own copy, but you do what you think is best.
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