These are my new favorite corn muffins! Another hit from "Baking: From My Home to Your's." Buttermilk, cornmeal, and whole corn kernels combine to give a great flavor and nice texture. The perfect sweetness for a corn bread. Nice accompaniment to chili, soups, or even just for breakfast. Yum! Continue for recipe.
Corniest Corn Muffins
Baking: From My Home to Your's
1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
6 T sugar
2 1/2 t baking powder
1/4 t baking soda
1/2 t salt
pinch of nutmeg (optional)
1 cup buttermilk
3 T unsalted butter, melted and cooled
3 T corn oil
1 egg yolk
1 cup corn kernels (add up to 1/3 cup core if you'd like): fresh, frozen, or canned--drained and patted dry
Preheat oven to 400.
Prepare muffin pan for 12 regular size muffins.
Place pan on a baking sheet.
In a large bowl, whisk together dry ingredients.
In a large glass measuring cup, whisk the buttermilk, butter, oil, egg, and yolk until well blended.
Pour the liquid ingredients over the dry and gently but quickly stir to blend.
Stir in the corn.
Divide the batter evenly among the muffin cups.
Bake for 15-18 min. or until the tops are golden. Transfer to a rack and cool for 5 min. before removing each muffin from its mold.