Yield: 12 muffins
Prep Time: 15 min
Cook Time: 15 min
These are really delicious- just a slightly sweet flavor. I use Bob's Red Mill brand whole grain cornmeal, which makes them on the grainy side (yum). Great served with Turkey Pumpkin Chili.
1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
6 Tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
pinch of freshly grated nutmeg (optional)
1 cup buttermilk
3 Tablespoons unsalted butter, melted and cooled
3 Tablespoons corn oil
1 large egg
1 large egg yolk
1 cup corn kernels- fresh, frozen or canned (make sure they are drained and patted dry)
1. Preheat oven to 400°F. Spray a 12 cup muffin pan with nonstick spray. Place the muffin pan on a baking sheet.
2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg (if using). In a large bowl, whisk buttermilk, melted butter, oil, egg and yolk together until well-blended. Add liquid ingredients to dry ingredients and whisk together. Batter will be lumpy (that's okay). Stir in the corn. Divide the batter evenly among the muffin cups.
3. Bake for 15 to 18 minutes, or until the tops are golden and a thin knife or toothpick inserted into center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before removing muffins.
Source: Baking From My Home to Yours