Corn Muffins made with Fresh Sweet Corn Cut from the Cob
This weekend I was inspired to make corn muffins using fresh corn cut from the cob. Inspiration came from two sources. One, my sister shared fresh corm muffins at her granddaughter's birthday party and they were sweet, eggy and delicious. And two, I had way too many ears of fresh corn from my CSA and my favorite farm stand. So I searched for a muffin recipe using fresh corn. My sister's recipe made mini-muffins that were more of an appetizer style. The recipe I am sharing below is a traditional cornbread muffin recipe with the addition of fresh corn. Not too sweet, making it great for breakfast with a bit of honey, or to be served along side of BBQ brisket or chicken. These muffins come together quickly and are perfect for a relaxing weekend.
Fresh Sweet Corn Muffins
1 cup all-purpose flour
1 cup cornmeal
6 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup buttermilk
3 tablespoons unsalted butter, melted
3 tablespoons vegetable oil
2 large eggs
1 cup corn kernels, cut fresh from corn cob or frozen
Preheat oven to 400 degrees. Spray standard-size muffin tins or use paper muffin liners. Recipe makes 12 - 15 muffins.
Working in a large mixing bowl, add the flour, cornmeal, sugar, baking powder, baking soda, and salt, whisking lightly to combine. In a large glass measuring cup with a pour spout, measure out the buttermilk and oil; add the eggs and melted butter. Whisk to combine. Pour the liquid ingredients over the dry ingredients, and using a rubber spatula, gently stir to blend. The batter may be a bit lumpy, but that is best for a more tender batter. Stir in the corn kernels. Divide the batter evenly among the prepared muffin tins.
Bake in the oven for 15-18 minutes until the tops are golden brown. Remove from oven and allow to cool in the tins for a few minutes. Serve warm or at room temperature.