Bouchon Bakery - Corn Muffin
So I made the corn muffin. I changed one thing right at the start. When looking at the ingredients I saw the sugar content. Im not a sugar-phobe, just check my other posts. I like my corn muffins/bread to taste like corn with just enough sweetener to balance but not notice that its there. So, I reduced the sugar by half. It also calls for frozen corn. Right now there is fresh corn abundant here. I used fresh cut right from the cob. Next time I will up the corn to double the amount stated cause thats what I like. I also didnt give this an overnight rest. Just mixed and baked. Came out wonderful and went great with chili we had for dinner. I know, I didnt follow the book and thats bad. I just couldnt use that much sugar. And I like more corn in my corn bread. I will definitly make these again but with my changes.