Recipes
Dry-Rub Pork Ribs with Corn Muffins and Split Pea–Ginger Purée
published Feb 18, 2009
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From Fresh: Seasonal Recipes Made with Local Foods by John Bishop, Dennis Green & Dawne Gourley
There are few things as satisfying as ribs with freshly baked corn muffins and a side dish of split peas with a hint of ginger. Make sure you buy the pork back ribs, which are cut from the loin, rather than the side ribs, which come from the belly and have less meat. The corn muffin recipe makes enough for twenty-four muffins. Leftover muffins will keep in an airtight container at room temperature for two days or frozen for up to one month.
CORN MUFFINS2 cups cornmeal3 cups all-purpose flour1/2 cup sugar2 Tbsp baking powder11/2 tsp salt1 cup fresh or frozen corn kernels1/4 cup chopped green onions3 eggs2 Tbsp vegetable oil1 cup plain yogurt2 cups whole milkCORN MUFFINS: Preheat the oven to 400°f. Butter muffin tins, then lightly dust with flour.
Place cornmeal, flour, sugar, baking powder and salt in a large bowl and stir well to combine. Add corn kernels and green onions and mix lightly. Make a well in the centre of the dry ingredients. Set aside.
In a medium bowl, whisk eggs with vegetable oil until well combined. Whisk in yogurt, then milk. Pour the egg-milk mixture into the well and stir with a spatula until ingredients are fairly well combined. Do not overmix or your muffins will be tough.
Fill muffin tins two-thirds full with batter and bake for about 20 minutes, or until a skewer inserted in the centre comes out clean. Transfer to a cooling rack.
