At other times, you’ll be going about your day as usual when an idea will suddenly occurs to you. An idea that goes so far outside the norm that it must be taken seriously. In a flash, your ordinary corn muffin recipe will become an absurdly delicious and savory maple corn muffin!
It finally came today. While pacing back and forth in the supermarket’s fruit section, I pondered how to spice up the traditional Thanksgiving bread basket we bring every year. I passed the fall squash and realized, for the millionth time:
If I haven’t convinced you yet, you’re either not a fan of corn muffins or Thanksgiving. The butternut squash’s sweetness goes well with the corn’s savoriness, the sage and bacon’s saltiness will satiate any cravings you have, the cheese turns everything pleasantly gooey, and the maple syrup brings it all together.
That objective has been met.
- 4 oz. of cooked crisp and chopped bacon
- 2 large eggs
- 2 cups of butternut squash (chop into very small cubes)
- 1 1/4 cups of grated cheese
- 1 cup of yellow cornmeal
- 1 cup of all purpose flour
- 1 cup of buttermilk
- ½ cup of sugar
- ¼ cup (plus 1 tablespoon) of maple syrup
- 4 tablespoons of melted butter
- 2 tablespoons of olive oil
- 1 tablespoon of chopped fried sage
- 1 tablespoon of baking powder
- 1 teaspoon of salt
- 1 teaspoon of fresh thyme leaves
- salt and pepper
- Get the oven ready by heating it to 375 degrees.
- Spread the cubed butternut squash out on a baking sheet lined with parchment paper and toss with salt and pepper to taste, 1 tablespoon of maple syrup, and 2 tablespoons of olive oil. Cook for 20 minutes at 400°F until caramelized and soft. Put aside for the time being.
- Mix the cornmeal, salt, sugar, baking powder, and flour together in a large bowl. Buttermilk, eggs, butter, and 1/4 cup of maple syrup should be combined in a medium basin and whisked until smooth. Mix the wet with the dry ingredients by folding them together gently. The cooked butternut squash cubes, herbs, bacon, and 3/4 cup of grated cheese should be folded gently.
- Prepare a muffin tin with paper liners, then fill each cup about two-thirds of the way. To serve, sprinkle the muffins with the remaining half cup of cheese and any reserved squash, bacon, and herbs.
- Bake for 16-18 minutes or until a toothpick comes out clean.
- Then go ahead and serve the delicious and Savory Maple Corn Muffin!