Andy Burgundy Special: A Corn Muffin Recipe from Bobby Flay's Show

Bobby Flay is known for his creative and delicious recipes, and one of his specialties is a corn muffin recipe that he calls an "Andy Burgundy special." This recipe is a twist on traditional corn muffins, with a few added ingredients and a unique preparation method. To start, Bobby shucks the corn off the cob by placing it in a small bowl inside a larger bowl, allowing the corn to fall into the bowl as he removes the kernels from the cob.

The "shucking" process is actually called "removing the husks," but Bobby prefers to use this term instead. He reserves half a cup of the kernels for sprinkling later on, and then proceeds to mix together 1 1/2 cups of cornmeal, 1 cup of all-purpose flour, sugar, baking powder, baking soda, salt, and black pepper in a large bowl. The dry ingredients are well-stirred to coat the remaining half cup of kernels.

The wet ingredients include two whole eggs, one yolk, 3/4 cup of sour cream, 2/3 cup of whole milk, and 1 stick of unsalted melted butter that has been cooled to room temperature. Bobby whisks these ingredients together in a separate bowl, then creates a well in the center of the dry ingredients. He adds the wet ingredients to the well, stirring in circular motions to combine the two mixtures.

The batter is then divided evenly among six muffin cups using an ice cream scoop or a measuring cup. A sprinkle of reserved corn kernels and flaky sea salt on top of each muffin adds texture and flavor. The muffins are placed in a preheated oven at 400 degrees Fahrenheit for 18-20 minutes, or until they are golden brown.

While the muffins are baking, Bobby prepares a honey butter to serve alongside them. This simple spread is made by mixing softened unsalted butter with pure honey until it reaches his desired level of sweetness. He adds a pinch of flaky salt to balance out the flavor and gives the mixture a taste before serving. The resulting honey butter is light and fluffy, with a generous amount of air incorporated into it.

As the muffins near completion in the oven, Bobby checks on them using a cake tester to ensure they are cooked through but still tender. He finds that they have reached perfection after 17 minutes, and removes them from the oven to cool on a wire rack for the remainder of their baking time. The result is a delicious and savory corn muffin with a crispy exterior and a soft interior.

Finally, Bobby takes a bite of one of the warm muffins, slathered in his signature honey butter. The combination of flavors is sublime, with the sweetness of the honey and corn balanced by the savory elements of the muffin itself. He calls it "delicious," "corny," and "hot" - a testament to the recipe's unique qualities and the success of Bobby Flay's Andy Burgundy special.

"WEBVTTKind: captionsLanguage: ennormally I abbreviate in my videos but I just feel like well I was you can't call them muffs okay so here's the story I accidentally sent a reference photo of these muffins to every single employee at Conde Nast meaning to just send it to my team and basically the crowds went wild and they demanded the recipe so here it is it's on the website and now it's in video form so these are extra corny cornbread muffins so it's a cornbread batter it has stone-ground cornmeal but then we amp up the corn flavor with fresh corn we're gonna start by shucking the corn off the cob this is an Andy burgundy special he wanted to make sure that I give him a shout out there's a small bowl inside the larger bowl so it's a little platform for standing your corn up so then you can just shuck right down and the corn falls into the larger ball this isn't called shucking what's this called Dee Colonel Eng apparently shucking is taking the cuffs off whatever you get the point taking the stuff off the stuff okay so that was super easy thank you Andy thank you thank you Andy now we'll just get rid of this inside bowl and I'm gonna reserve a half a cup of these kernels for sprinkling later on so we're starting with AP flour and cornmeal sugar these aren't necessarily sweet muffins but there is some sugar to bring out sort of the natural sweetness in the corn and to balance all the black pepper that's coming in later on baking powder baking soda good amount of salt and one and a half teaspoons of pepper so what I'm adding in one and a half cups corn to the dry ingredients stir that to combine and coat all the kernels and then I'm going to make a well in the center which is where all of our wet ingredients will go the wet ingredients include two whole eggs one yolk 3/4 a cup of sour cream 2/3 a cup of whole milk just gonna whisk that to combine and then I'm gonna stream in 1 stick of unsalted melted and then cooled butter and we're gonna add that into the well and I'm just stirring in circular motions to start to combine all of the dry ingredients into the wet ones I don't want to overwork this batter all right so I'm gonna just spray a regular ol muffin tin I'm using an ice cream scoop to divide the batter amongst all the muffin cups but you could also just use a cup measure and you could also just do it with a spoon it doesn't have to be super precise a little bit more over here okay so we're all full here I'm gonna take the reserved corn and just sprinkle it on top this way you'll know that there's corn in the muffins when they come out and then a sprinkle of flaky sea salt it looks a little wackadoodle right now but the corn will all sink into the batter and it will rise and it'll look like a muffin when it comes out which is the goal okay into a 400 degree oven for 18 to 20 minutes the muffins are in the oven and in the meantime we're gonna make some honey butter this isn't really a recipe but we decided why not serve it with honey butter because everyone loves honey butter so there's two sticks of unsalted butter in here I'm just gonna beat it until it smooths out all the lumps and starts to incorporate a little bit of air and then I'm just gonna drizzle some honey and I'm doing this to taste like I said it's not a recipe we'll taste it as we go and see how sweet you want it and then I'm just gonna put a pinch of flaky salt in there also which will bring out the sweetness give it a taste a little bit weird that I'm gonna eat straight-up butter right now but mmm tasty all right it's light and fluffy there's a lot of air incorporated into it so it's very spreadable so you can slather it all over the muffin that sounded kind of gross and I think it goes really nicely with the savory nature of the corn muffins there's a lot of black pepper and the cornmeal is super savory so it's nice to have this as a compliment time to check on the muffins whew they're getting nice and brown rotating halfway through so they get even browning not done yet all right nine more minutes on the clock oh it has been 17 minutes and these look nice and golden-brown so we're gonna just test them with a cake tester and make sure it comes out clean as a whistle if they feel like they're sticking a little bit to the muffin pan you can just use a little offset spatula or a butter knife to help lift them out and then it's best to cool them on a wire rack the rest of the way these can and should be eaten warm so they don't need to completely cool I'm gonna eat it warm should we crack into one which one you choose tell me oh this one's for Tommy okay all right let's crack in there's some honey butter on this I mean come on look at it melting you get a muffin Joel Joel tell us what you think delicious so delicious so corny so hot and steamy buttery what is it not make sure to send this recipe out to everyone in your inbox like I did great rolloutnormally I abbreviate in my videos but I just feel like well I was you can't call them muffs okay so here's the story I accidentally sent a reference photo of these muffins to every single employee at Conde Nast meaning to just send it to my team and basically the crowds went wild and they demanded the recipe so here it is it's on the website and now it's in video form so these are extra corny cornbread muffins so it's a cornbread batter it has stone-ground cornmeal but then we amp up the corn flavor with fresh corn we're gonna start by shucking the corn off the cob this is an Andy burgundy special he wanted to make sure that I give him a shout out there's a small bowl inside the larger bowl so it's a little platform for standing your corn up so then you can just shuck right down and the corn falls into the larger ball this isn't called shucking what's this called Dee Colonel Eng apparently shucking is taking the cuffs off whatever you get the point taking the stuff off the stuff okay so that was super easy thank you Andy thank you thank you Andy now we'll just get rid of this inside bowl and I'm gonna reserve a half a cup of these kernels for sprinkling later on so we're starting with AP flour and cornmeal sugar these aren't necessarily sweet muffins but there is some sugar to bring out sort of the natural sweetness in the corn and to balance all the black pepper that's coming in later on baking powder baking soda good amount of salt and one and a half teaspoons of pepper so what I'm adding in one and a half cups corn to the dry ingredients stir that to combine and coat all the kernels and then I'm going to make a well in the center which is where all of our wet ingredients will go the wet ingredients include two whole eggs one yolk 3/4 a cup of sour cream 2/3 a cup of whole milk just gonna whisk that to combine and then I'm gonna stream in 1 stick of unsalted melted and then cooled butter and we're gonna add that into the well and I'm just stirring in circular motions to start to combine all of the dry ingredients into the wet ones I don't want to overwork this batter all right so I'm gonna just spray a regular ol muffin tin I'm using an ice cream scoop to divide the batter amongst all the muffin cups but you could also just use a cup measure and you could also just do it with a spoon it doesn't have to be super precise a little bit more over here okay so we're all full here I'm gonna take the reserved corn and just sprinkle it on top this way you'll know that there's corn in the muffins when they come out and then a sprinkle of flaky sea salt it looks a little wackadoodle right now but the corn will all sink into the batter and it will rise and it'll look like a muffin when it comes out which is the goal okay into a 400 degree oven for 18 to 20 minutes the muffins are in the oven and in the meantime we're gonna make some honey butter this isn't really a recipe but we decided why not serve it with honey butter because everyone loves honey butter so there's two sticks of unsalted butter in here I'm just gonna beat it until it smooths out all the lumps and starts to incorporate a little bit of air and then I'm just gonna drizzle some honey and I'm doing this to taste like I said it's not a recipe we'll taste it as we go and see how sweet you want it and then I'm just gonna put a pinch of flaky salt in there also which will bring out the sweetness give it a taste a little bit weird that I'm gonna eat straight-up butter right now but mmm tasty all right it's light and fluffy there's a lot of air incorporated into it so it's very spreadable so you can slather it all over the muffin that sounded kind of gross and I think it goes really nicely with the savory nature of the corn muffins there's a lot of black pepper and the cornmeal is super savory so it's nice to have this as a compliment time to check on the muffins whew they're getting nice and brown rotating halfway through so they get even browning not done yet all right nine more minutes on the clock oh it has been 17 minutes and these look nice and golden-brown so we're gonna just test them with a cake tester and make sure it comes out clean as a whistle if they feel like they're sticking a little bit to the muffin pan you can just use a little offset spatula or a butter knife to help lift them out and then it's best to cool them on a wire rack the rest of the way these can and should be eaten warm so they don't need to completely cool I'm gonna eat it warm should we crack into one which one you choose tell me oh this one's for Tommy okay all right let's crack in there's some honey butter on this I mean come on look at it melting you get a muffin Joel Joel tell us what you think delicious so delicious so corny so hot and steamy buttery what is it not make sure to send this recipe out to everyone in your inbox like I did great rollout\n"