FRESH CORN MUFFINS

 

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Ingredients

  • 6 tablespoons canola oil
  • 1/2 cup fresh corn kernels (from 1 ear)
  • 2 jalapeños, seeded and finely chopped
  • Salt
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 cup buttermilk
  • 1 large egg, lightly beaten

Directions

  • Preheat the oven to 375°. Line a 12-cup muffin pan with paper liners. Heat 1 teaspoon of the oil in a medium skillet. Add the corn and jalapeños, season with salt and cook over moderately high heat until crisp-tender, 2 to 3 minutes. Scrape onto a plate to cool slightly.
  • In a bowl, whisk the cornmeal with the flour, sugar, baking powder and 1/4 teaspoon salt. Add the buttermilk, egg and the remaining oil and stir until blended. Quickly stir in the corn mixture and pour the batter into the muffin cups.
  • Bake the muffins for about 16 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Notes

Categories: Bread  Breakfast  Muffin 

Website Credit: Food and Wine

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