Corn Muffins with Fresh cornIngredients
1/4 cup all-purpose flour
¾ cup whole wheat 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 (OK to substitute sour cream or plain yogurt)
3 tablespoons unsalted butter, melted and cooled
3 tablespoons oil
1 large egg
1 large egg yolk
1 1/3 cup corn kernels
NOTE: I used fresh corn and grilled the corn first -- shucked, lightly oiled (olive oil), lightly salted, wrapped in foil; I also added a bit of shredded cheddar cheese!
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg.. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – the batter will be lumpy, and that’s just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.
Bake for 15 to 18 minutes (12 minutes for minis) at 400 degrees, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.
Adapted from recipe called Dorie Greenspan’s Corniest Corn Muffins