One day, while I was preparing for a client’s event multi-tasking in the kitchen as usual, I began making a batch of cupcakes in one oven and a batch of cornbread in another. In the middle of the process I had the bright idea to combine the two batter mixtures together just to see what would happen. It’s been my experience that some of my best dishes just kind of happen like that for me sometimes, by accident but in a good way.
Now this recipe is a family favorite. My family insists that I make this for them at any family gathering. Sometimes I serve it with sautéed garlic butter shrimp just to push it over the top. OMG you want to talk about amazing! My clients love it as well. It’s light and moist with a very unique flavor profile. It taste just like what it is, a good piece of cornbread and your favorite red velvet cake mixed together. It’s even better served warm. Give this one a try at your next Sunday dinner and your guest will probably give you a round of applause. It’s just that good!
Chef’s note: After a couple of tweaks here and there to the final recipe, I’ve found that it’s best to mix the dry and wet ingredients together separately then fold in the corn kernels at the end. Be careful not to over mix as to not break up the corn kernels. They add a nice layer of complexity when eating. Also I use whole milk for my recipe but you could easily substitute 2% or skim milk depending on your taste buds.
Please feel free to tag me in your posts @chefsean1017 on Instagram and Twitter or hashtag #eatingwithchefsean
You can find more of my recipes on my website at www.cuisine1017.com
3 cups flour
1 cup cornmeal
1 cup white sugar
3 tablespoons baking powder
2 TBL cocoa powder
1 tsp salt
2 TBL- red food coloring
1/4 cup vegetable oil
3 cups – milk
1/2 cup butter, melted
1 cup fresh or frozen corn kernels
Combine dry ingredients cocoa powder, cornmeal, sugar, baking powder, flour and salt in a separate bowl. Combine oil, butter, eggs, milk, and food coloring in a separate bowl. Mix until well incorporated. Add the wet mix to the dry mix and until a silky batter has formed. Fold in the corn kernels and stir. Pour the batter into your desired muffin pan. Bake in a 350 degree oven for 30 minutes. Check to make sure the muffins are cooked throughout before serving.