Light Cornbread and Basil Muffins With Fresh Corn

I always love to get a fresh piece of corn in my cornbread. This one gives you several kernels in every bite. I decided to take my original recipe and substitute lighter ingredients here.

• Ready In: 30 mins
• Serves: 24

Ingredients

• 1 1⁄2 cups low-fat buttermilk
• 3  large eggs
• 1⁄3 cup fresh basil
• 2  cups yellow cornmeal
• 1  cup all-purpose flour
• 1⁄2 cup sugar
• 4  teaspoons baking powder
• 1  teaspoon salt
• 1⁄2 cup light butter, diced
• 1 1⁄2 cups corn

Directions

1. Preheat oven to 400°F Brush muffin pans with butter.
2. Chop basil as finely as possible. Whisk buttermilk, eggs, and basil in large bowl.
3. Blend cornmeal, flour, sugar, and baking powder in food processor for 10 seconds.
4. Dice 1 stick of butter (ie., 1/2 cup) and blend with dry ingredients until coarse meal forms.
5. Stir ingredients from food processor into buttermilk mixture, mixing in a little bit at a time. Make sure clumps of butter have been dissolved. Add corn kernels and stir thoroughly.
6. Transfer mixture to muffin pans.
7. Bake cornbread until golden on top and toothpick inserted into center comes out clean (about 15 minutes). Cool 20 minutes. Serve warm or at room temperature.