Corn Kernel Muffin Recipe - Gluten Free Camp Day two

Rubbing eyes heavy with slumber before slipping a fleece jacket on to ward off the morning mist.
The soft slap of Crocs on packed earth, muffled by fallen leaves on the jaunt to the dining hall, we rise for our first breakfast at camp.

To the finger snapping theme of the Addam's Family, the room sings:
da-na-na-na [snap, snap]
da-na-na-na [snap, snap]
da-na-na-na, da-na-na-na
da-na-na-na [snap, snap]
We thank the Earth for giving
The things we need for living
The food, the fun, the friendship
The (Girl Scout) family
da-na-na-na [snap, snap]
da-na-na-na [snap, snap]
da-na-na-na, da-na-na-na
da-na-na-na [snap, snap]

As we give thanks for the food we are about to eat.

Tender Corn muffins with corn kernels

Red potatoes chopped into tiny squares roasted till brown. Then some onions added for the last few minute of baking, Stirred into a soft jumble of eggs with a bit of rosemary and black pepper.

Bright gold muffins shining like little suns, piled on a platter.
Breaking one open to reveal the tender corn kernels inside.

Milk, Coffee for the adults, a simple filling breakfast to fuel the day ahead.

And they kept it gluten free,
for us.
Without a problem.

Who is us?  It's our troop of food allergic Girl Scouts- 3 gluten-free, 2 dairy free, one soy protein isolate free and a couple of typical girls.
The troop who was organizing camp had not a single problem feeding us all well for the entire weekend.  They set up a separate place in the kitchen for our food, held onto packaging so we could check for ourselves that the food wasn't going to make us sick and made it truly simple to join in all the fun of a Girl Scout Campout. 

For the non food sensitivities, they used a commercial cornbread mix and substituted canned corn (vacuumed packed) for the water.
For us, they did a similar thing using a gluten-free mix.

Me, I like to use this mixture, a variation on one from Gluten Free Baking for Dummies.

Because, just like at camp, simple is a very good thing.

If you need an eggless version, just substitute 2 teaspoons of freshly ground golden flax seeds and 2 tablespoons of water.

Feel free to substitute a can of vacuum packed corn with diced peppers for the plain.  I used to do that all the time when baking these for dinner. Now, I can't find the combination in organic canned corn. So I mince up a 1/4 cup of organic peppers and add them to the mix if I want the spark of color.

I tend to leave out the sweetener when I do that too.  After all, a bit of sweetness in the morning is nice but sweetness with dinner is just weird.

Cornbread muffins with Corn Kernels

By Jean M. Layton,
2011-07-18
Gluten-Free cornbread muffin recipe and the story of Girl Scout camp with food allergies.

Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 muffins
145 grams 1 cup cornmeal
42 grams ¼ cup whole grain flour mix
35 grams ¼ cup white flour mix
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons butter-melted
2 large eggs-beaten
1 can (10 oz.) vacuum packed corn kernels. (with or without peppers)
If you like sweet cornbread, you can add 2 tablespoons organic cane sugar
Instructions:
1.Preheat oven to 350 degrees.
2. Prepare a 8 cup muffin pan by lining with cupcake papers.
3. Stir together till one color: cornmeal, flour mixes, baking powder, baking soda and salt.
4. Blend in the butter till it coats the cornmeal well.
5. Add large eggs and canned corn to the mix in a large bowl.
6. Blend till the batter is uniformly moist and textured with no large lumps left. Don't worry about beating the dough, there isn't any gluten to make them tough.
7. Pour into prepared muffin tins.
8. Bake 25-28 minutes till the tops are firm and lightly browned.
9. Let them cool for 5 minutes in the pan before turning out to completely cool on a rack.  Try your hardest to not break them open while they are steaming.


Enjoy!