Prep 15 mins
Cook 16 mins
Whole kernels cut fresh from the cob add an unexpected texture and freshness to these moist muffins. They're wonderful served warm with butter.
- 6 tablespoons vegetable oil
- 1 cup fresh corn kernels (from about 2 ears)
- 1⁄2 teaspoon salt
- 1 cup cornmeal
- 1 cup flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 cup buttermilk
- 1 egg, lightly beaten
- Heat the oven to 375°. Place paper liners in a 12-cup muffin pan.
- Heat 1 teaspoon of the oil in a medium skillet. Add the corn and 1/4 teaspoon of the salt and cook over medium-high heat until barely tender, about 2 to 3 minutes. Then spread the corn onto a plate to cool slightly.
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and remaining 1/4 teaspoon of salt.
- Add the buttermilk, egg, and remaining oil to the dry ingredients and stir until blended. Then stir in the corn mixture.
- Divide the batter among the muffin cups. Bake the muffins for about 16 minutes, or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature. Makes 1 dozen.
- Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early.
- To easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel.
- To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. For chowder, add another step: reverse the knife and run the dull side down the ear to press out the rest of the corn and its milk.