corniest corn muffins

Course Breakfast and Brunch

Ingredients in this Recipe

1 cup all purpose flour
1 cup buttermilk
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)
1 cup yellow cornmeal, preferably stone ground
1 large egg
1/2 teaspoon salt
1/4 teaspoon baking soda
2 1/2 teaspoons baking powder
3 tablespoons corn oil (I used olive oil since it was handy)
3 tablespoons unsalted butter, melted and cooled
6 tablespoons granulated sugar
Pinch of freshly grated nutmeg (optional)

See Full Recipe at Smitten Kitchen