Cranberry Corn Muffiins with Sweet Milk Drizzle

Someone get a pen and paper. Scratch that. Get a good solid slab of stone, find a chisel, and carve away: Cornbread and sweetened condensed milk are in love. Plain and simple.

Yesterday, before I came to this discovery, I thought to myself, ‘you know, cornbread is a near perfect food.’ It’s fusion, really. A hybrid of fluffy, open-crumb bread and moist, tender cake. It’s that faint, oh-so-subtle saltiness mingling with sugar that makes my heart skip at least four beats upon biting. For years I’ve eaten corn muffins split gently in half, warmed, and smeared with sweet cream butter and a drizzling of honey. Okay, a pouring of honey.

But then.

I found sweetened condensed milk in my cupboard. Yes, I have a cupboard. No, I don’t want to call it a cabinet.

I had just pulled my muffin tin from the oven, each cup popped over with milky yellow cornbread, when the thought came to me. The voice of God, maybe; I can’t be sure. All I know is that he’s awfully busy creating chocolates and for him to interrupt my baking bender, well, it’s got to be something quite special.

I waited for a generous 13 seconds, singed my hand on the metal tin, and sliced into one petite puff of corn. Steam burns, folks.

Wounds aside, I popped open a can of sweetened condensed milk, licked the cream off the removed can cap, and drizzled thick, glossy ribbons over the yellow crumbed cake. And then I died.

The end.

These corn cakes, based upon a recipe I found in Cooking for Isaiah by Silvana Nardone for Berry Corn Muffins, are quite lovely. They’re tender, crumbly, and rich in a milky-moist way. They’re salty and only subtly sweet. Dense but still dainty, if you can believe it.

Because Thanksgiving is near, and because I have an obsession with all things cranberry, I added a heaping handful to the batter. I’m over the moon with the results. Each bite has a tart, pop of juice, which is absorbed ever-so-nicely by the grainy corn texture. And about that sweetened condensed milk…

It’s sweet; it’s rich; it’s melting. It blends the flavors of corn and cranberry and once you drizzle it onto a warmed muffin, you’ll understand. These corn cakes are the kind of thing to serve with your turkey feast, because they’re not overly sweet, and they’re not fussy in the least. In fact, the recipe is a cinch.

Enjoy!

Cranberry Corn Muffins with Sweet Milk Drizzle

In a medium bowl, whisk the eggs, oil, sugar, and milk.

In a separate, larger bowl, whisk your flour, cornmeal, baking powder, and salt. Stir in your cranberries.

Coating the berries in the dry mixture helps to prevent them from sinking in the muffin tin as they bake.

Pour your wet ingredients into the dry ingredients and stir until just combined.

Lightly coat your muffin tin, or your ultra-cute flowery muffin mold, with nonstick cooking spray.

Divide the batter evenly among the cups, filling each about 2/3 full.

Bake for about 22-25 minutes, or until a toothpick inserted into the center of one comes out clean. Serve warm with a drizzle of sweetened condensed milk.

Cranberry Corn Muffins with Sweet Milk Drizzle

Recipe slightly adapted from Silvana Nardone, Cooking for Isaiah

(makes 12)

¾ cup cornmeal, preferably medium-grind

1 cup flour

2 teaspoons baking powder

¾ teaspoon salt

1 cup fresh cranberries

2 large eggs

2/3 cup sugar

½ cup milk (cow, soy, rice, almond, or hemp- anything will do)

½ cup canola oil

sweetened condensed milk, for drizzling

Directions:

Preheat the oven to 375°F.  In a medium bowl, whisk the eggs, oil, sugar, and milk.

In a separate, larger bowl, whisk your flour, cornmeal, baking powder, and salt. Stir in your cranberries.

Pour your wet ingredients into the dry ingredients and stir until just combined.

Lightly coat a standard-size 12-cup muffin tin with nonstick cooking spray.  Divide the batter evenly among the cups, filling each about 2/3 full.

Bake for about 22-25 minutes, or until a toothpick inserted into the center of one comes out clean. Serve warm with a drizzle of sweetened condensed milk.

Nutrition Information for 1 muffin:

Calories: 209.5, Total Fat: 10.5g, Cholesterol: 36.2mg, Sodium: 17.7mg, Carbohydrates: 26.4g, Fiber: 1.2g, Sugars: 11.9g, Protein: 3.1g

Comments

  1. Lisd M. says

    Do you know what brand the muffin tins are? They’re so cute. I tried to search for them, but just get the silicone type pans.

  2. says

    I’ve made a blueberry cornbread before – I need to try this – it looks SO good!

    and I totally want that muffin mold – is it silicone? is it easy to find? 😀

  3. says

    I can honestly say that I will prolly never make something from your blog because I don’t cook. But I do come here to look at your beautiful pictures and words :)!

  4. says

    These would be perfect for Thanksgiving dinner. I think I’ll have to start bribing my husband today so that I can forgo the usual crescent rolls (ick) for these delicious muffins. I’m the cook in the house anyway so he can just deal with it. Thanks for the recipe. I was looking for something new to make this year.

  5. says

    These look absolutely killer! Wow, thanks for the recipe. By the way, I just made your Dal Makhani and it is INCREDIBLE. I’m posting the recipe on my blog on Friday with credit to you and a link to your blog. =) Thanks!

  6. Vicky says

    Looks yummy. I would never have thought of the pouring on the sweet milk. I’ll have to try it sometime. I love corn muffins and you can mix just about anything into them. Once when making an apple pie, I thought, “Wow, cut this apples, covered with sugar and spice, up a bit smaller and they would be delicious in corn muffins.” A few days later I tried it and “Whoa!” Delicious! A few chocolate chips make the kids smiles. And for something more hardy, how about a bit of left over cooked broccoli, chopped not too finely and a bit of shredded cheese. Mmmm! Learned that one in home economics class, which was about a thousand years ago, lol, or so it feels somedays.

  7. says

    These look delicious (and so so pretty)! Corn muffins are the best. I love your entire site it’s so inspirational and full of amazing recipes. I recently made fat-free pumpkin chocolate muffins — if you’d like to check out the recipe you can find it on my blog called Petite Ponderings at http://petiteponderings.blogspot.com/

    Thanks for the recipe! I can’t wait to try these out

  8. Carol Hansen says

    Hey Andie,

    As I have been flying around through your recipes, this one kept calling my name, but I kept ignoring it because they seemed to decadent and like I may wake up on the floor with empty muffin tins and crumbs all around..but I had almost all the ingredients and I am trying to listen to what I really want and well I am so glad I did!!!!!!!! I can’t wait to warm one of these up for the hubster..so fabulous! I didn’t have the sweetened condensed milk so I made a glaze with powdered sugar and milk and a drop of lemon extract! It was a great alternative! I liked the citrus in it and may add some orange zest in the batter next time and will DEFIANTLY make sure I have the sweetened condensed milk! XOXOXOXO Oh and one was all I needed:)

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