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Corniest Corn Muffins.

from Baking: From My Home to Yours

Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 6 tablespoons 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 1 1/2 ounces unsalted butter, melted and cooled
  • 3 tablespoons corn oil
  • 1 large egg
  • 1 large egg yolk
  • 1 cup corn kernels add up to 1/3 cup more if you'd like, fresh, frozen or canned (in which case they should be drained and patted dry)

Instructions

  1. Center a rack in the oven and preheat the oven to 400°F. Butter or spray the 12 muffin molds in a regular-size muffin tin, or fit the molds with paper muffin cups.
  2. Working in a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg. In a large glass measuring cup with a spout or in another bowl, whisk together the buttermilk, melted butter, oil, egg and yolk. 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 molds.
  3. Slide the pan into the oven and bake 15 to 18 minutes, or until the tops are golden and a knife inserted into the center of the muffins comes out clean. Pull the pan from the oven and carefully lift each muffin out of its mold and onto a rack to cool.