Fresh Corn Muffins

By Yankee Magazine

Nov 18 2010


Crunchy from the rough texture of cornmeal, these beautiful Corn Muffins are flecked with kernels of succulent fresh corn.


Makes 1 dozen


1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
1/4 cup butter, melted
1 cup uncooked corn kernels (2 large ears)


1. Preheat the oven to 400°. Generously grease 12 muffin tins. Combine the flour, cornmeal, sugar, baking powder, and salt in a large mixing bowl. Whisk to blend thoroughly.
2. In a separate bowl, beat together the milk, egg, and melted butter. Add to the dry ingredients and blend well. Stir in the corn. Pour into the prepared muffin tins and bake for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean.