1cupcorn kernels,fresh, frozen or canned (make sure they are drained and patted dry)
Instructions
Preheat the oven to 400°F. Spray a 12-cup muffin pan with nonstick spray. Place the muffin pan on a baking sheet.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg (if using).
In another large bowl, whisk together the buttermilk, melted butter, oil, egg and yolk together until well-blended. Add the liquid ingredients to the dry ingredients and whisk together. The batter will be lumpy (that's okay). Stir in the corn. Divide the batter evenly among the muffin cups.
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.