Saturday, July 11, 2009

Honey Corn Muffins and Cherry Compote ala Locavore

Photo (Lexi Van de Walle) Honey Corn Muffins and Cherry Compote ala Locavore

In my view, whole corn meal is a pantry must have to make corn muffins, use to bread fish in, or make a creamy polenta.

Local corn meal is not very easy to find in the New York area but I was able to get some Farmer Ground Flour Brand Whole Corn Meal at the Union Square Farmers Market last week. Farmer Ground Flour, LLC is located in Newfield which is the Finger Lakes Region (aka wine country).

This morning, I needed something to go with the sweet and sour cherries from Chubby Bunny CSA, so I decided to bake homemade corn muffins using the corn meal and other local ingredients. Since I’m more of a cook than a baker this was really out of the norm but I knew they would taste delicious with warmed cherry compote.

Locavore Honey Corn Muffins

NOTE: Most recipes call for canola oil but the best muffins are made with butter. If you are on a low-saturated fat diet, use canola oil instead of butter and a low fat milk.

1-1/2 cups whole cornmeal

1 cup all purpose flour, local if you can find it

2 tsp. baking powder

1/3 cup granulated sugar

1 tsp salt

1 1/4 cup local milk

1 large or 2 medium local eggs, beaten

1/2 stick of local butter, melted

1/4 cup of local honey (Bees Needs from E. Hampton)

Preheat oven to 400 degrees. Combine dry ingredients in a large mixing bowl. Add wet ingredients. Mix just until the ingredients are combined using a whisk and being careful not to over stir. Grease a 12-muffin pan with butter or spray oil. Fill cups evenly and bake for approximately 20 minutes until golden brown and cooked through.

Locavore Honey Corn Muffins can be served for breakfast or dessert along with a compote of in-season berries or stone fruit such as cherries or peaches (and vanilla ice cream for the indulgent). Or, as a savory side dish with BBQ meats and other Southern fare. Now that I know how easy these muffins are to bake, my husband, a Southerner and grillmeister, is sure to be very happy.

ABOUT THE FARM

Farmers Ground Flour is a collaboration between Cayuga Pure Organics, a highly-regarded and long-time dried bean producer and Greenmarket vendor, and Thor Oechsner and Greg Moi. The flour company was formed earlier this year and they have a grain mill operation in Trumansburg which is right outside Ithaca, NY.

Farmers Ground Flour, LLC

1045 Trumbulls Corners Rd.

Newfield, NY

607-327-0166

For more on Cayuga Pure Organics and Farmers Ground Flour read Farming Magazine's article "An Organic Partnership".

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