Light Cornbread and Basil Muffins With Fresh Corn

READY IN: 30mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°F Brush muffin pans with butter.
  • Chop basil as finely as possible. Whisk buttermilk, eggs, and basil in large bowl.
  • Blend cornmeal, flour, sugar, and baking powder in food processor for 10 seconds.
  • Dice 1 stick of butter (ie., 1/2 cup) and blend with dry ingredients until coarse meal forms.
  • 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.
  • Transfer mixture to muffin pans.
  • 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.
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