Alfredo and the best corn muffins ever

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I’ve been a fan of corn bread and corn muffins since I can remember.
So, when I saw this post by Shanny’s sister, Rena: I decided to try it.
Ever the fiddler, here’s how I changed it.

Rena’s Corn Muffins
Slightly adapted
(I copied and pasted her recipe and directions and edited where I changed it)


* 2 1/3 cups unbleached all-purpose flour
* 1/3 cup whole wheat flour
* 1 cup natural cane sugar
* 1 cup coarse cornmeal
* 2 tablespoons baking powder
* 1 1/2 teaspoons kosher salt
* 1 1/4 cup whole milk
* 1/4 cup sour cream
* 1/2 pound (two sticks) unsalted butter, melted and cooled
* 3 large eggs


– Preheat the oven to 350 degrees F.
– Line 17 (I know, sorry) muffin cups with paper liners (or just grease the tin with some organic sunflower oil).
– Loosely measure the flours into your sifter and sift into a bowl.
– Spoon the sifted flour into your measuring cup and drag the back of a butter knife across the surface to measure (do not shake or this will increase the flour amount and make for denser muffins)
– Put the flour, sugar, cornmeal, baking powder, and salt into a largeish mixing bowl, and whisk with a loose whisk (meaning, lots of space between the wires – we’ll need this later) to incorporate.
– In a glass 4 cup measuring cup, measure out the milk.
– Add a dollop of sour cream to get the milk line up to the 1 1/2 mark.
– Whisk together well but don’t worry about the little bits of sour cream.
– In a separate bowl, combine this milk mixture and the cooled melted butter.
– Crack the eggs into a cup or small bowl (I used the glass measuring cup), and whisk until smooth.
– Add the eggs to the wet mixture, and whisk until combined.
– Pour the wet mixture into the dry (when I did this all in one pour, it made the cooled PFLOUP sound), and whisk (this is why we needed a loose whisk – it will be thick) until just blended.
– Use a 1/4 cup scoop to measure the batter into the paper liners (one scoop will fill each most of the way to the top).
– Bake for 30 minutes, until a toothpick comes out clean. (I actually pulled them out without testing because they looked SO FREAKING PERFECT at 30 min mark – perfectly curved on top, with little cracks and just golden brown enough)
– Cool slightly and remove from the pan.

The paper liners come off without trying – it’s amazing.
Shannon said, “I can’t help but think of Mr. Crick.”
I said, “Who’s Mr. Crick?”
“That guy in Stranger than Fiction. I feel like he did when he at that cookie.”

These are the best corn muffins ever! Thank you Rena!!
I didn’t have a second muffin pan so I put paper liners in some ramekins and they worked out just fine. You can see here that we got a little distracted before I remembered to take a picture for you!

Rena's Corn Muffins

While I was putting them together, I discovered some unused fresh egg pasta that I got at Lucca Ravioli last week and realized it needed to be cooked asap. I’ve had fresh pasta in a plastic bag in the fridge get mouldy within two weeks. This pasta was only in the paper they wrapped it in when I bought it so it got a little dried out.
To me, fettucini needs to have a cream sauce so I set about to make the following alfredo from scratch without a recipe. It turned out really well.

Addy’s Alfredo
2 T butter
2 T unbleached all purpose flour
1 c Half & Half
1 c stock (whatever kind you use, know that you will taste it a little bit. I used Low Sodium Organic Chicken stock)
1 1/2 c shredded mixed cheeses
I used – 1/4 c fresh parmesean, 1/4 c or 1 oz cream cheese, 1/2 c monterey jack & 1/2 c cheddar
1/2 t salt
1/2 t black pepper (or to taste)
1/8 t nutmeg

– Mix the half & half and stock together and take the chill off them. You can heat them or they can be room temp – I haven’t found it makes much difference as long as they’re not cold. Set aside.
– Make a roux with the butter & flour.
– I do this by melting the butter over medium heat until it’s foaming and, using a whisk and only ever a whisk, sprinkle the flour in slowly & uniformly, until the entire thing is uniform and foamy. It’s okay, and even recommended, to let it brown a touch, but it’s more important to get everything whisked together quickly and without lumps. And, by no means, will you let it burn!
– Still over medium heat, slowly and steadily add the stock mixture in a steady stream until it’s all incorporated. You should go slowly enough that you’re able to make a consistent paste that gets thinner and thinner as you add the stock. You’ll see what I mean as you’re doing it and if you’ve never made a roux before, it might take you a couple of tries before it makes sense. But it’s SO worth it – it’s the base of so many great sauces and is really easy once you know how to do it.
– Stir with the whisk for a few minutes still over medium heat. The sauce should thicken within 3-5 minutes.
– Once it’s got a nice thickness, take it off the heat and stir in the cheese until it’s incorporated. This will thicken the sauce a bit more.
– Mix in the salt, pepper and nutmeg.
– Pour onto thick, flat pasta like fettuccini or tagliarini and enjoy!

We had some left over grilled chicken so I chopped that up and added it with 1/2 a bag of frozen peas and it was quite a treat.

Fettuccini Alfredo w/ Peas & Chicken

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1 Response to “Alfredo and the best corn muffins ever”

  1. Heather