I love the muffin so much that even when I'm just passing by a Kenny Rogers restaurant, I'll be sure to buy at least one corn muffin to munch along the way.
Therefore, I have totally no idea what took me so long to finally decide that I should try recreating the muffins at home!
Strangely enough, there seems to be only one recipe online when I googled it. I ammended the steps of the recipe because the online recipe only gave instructions to chunk most of the ingredients into a mixing bowl and mix them until creamy. Hmmm...suspicious...
So here's my own version of the recipe for all the Kenny Rogers corn muffin fans!
Kenny Rogers Corn Muffin
1/2 cup (113g) unsalted butter
1/2 cup (100g) sugar
1/4 cup honey
1/2 tsp salt
1 1/2 cup (195g) plain flour
3/4 cup (116g) yellow cornmeal
1/2 tsp baking powder
1/2 cup milk
3/4 cup frozen yellow corn
(1) Preheat oven to 200°C
(2) In a mixing bowl, mix the butter and sugar till light and creamy
(3) Mix the eggs in one at a time
(4) In another bowl, whisk together the plain flour, cornmeal, baking powder and salt
(5) Add the dry ingredients in batches to the wet ingredients
(6) In between mixing the wet and dry ingredients, add the milk in batches as well
(7) Add the honey and mix till it is incorporated to the batter
(8) Lastly, add the corns and mix well.
(9) Pour the muffin batter into muffin cups and bake for approximately 20 - 25 minutes or until the top is golden and a stick inserted into the muffin comes out clean
(+) This recipe is relatively easy to follow
(-) It can be quite a challenge to find yellow cornmeal in Singapore. Nevertheless, it can be found in the more upmarket supermarkets such as Jasons Market Place or certain Cold Storage outlets (such as Yishun).
(-) If you were to replace the cornmeal with polenta, the muffins will have a more textured taste to the bite since polenta is coarsely grained cornmeal.
(=) The muffins are best eaten on the day of baking. The crust is slightly crispy and it tastes almost like the real deal!