Fresh Corn Muffins

Total Time: 31 mins Preparation Time: 15 mins Cook Time: 16 mins

Ingredients

• 6 tablespoons vegetable oil
• 1 cup fresh corn kernels (from about 2 ears)
• 1/2 teaspoon salt
• 1 cup cornmeal
• 1 cup flour
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1 cup buttermilk
• 1 egg, lightly beaten

Recipe

• 1 heat the oven to 375°. place paper liners in a 12-cup muffin pan.
• 2 heat 1 teaspoon of the oil in a medium skillet. add the corn and 1/4 teaspoon of the salt and cook over medium-high heat until barely tender, about 2 to 3 minutes. then spread the corn onto a plate to cool slightly.
• 3 in a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and remaining 1/4 teaspoon of salt.
• 4 add the buttermilk, egg, and remaining oil to the dry ingredients and stir until blended. then stir in the corn mixture.
• 5 divide the batter among the muffin cups. bake the muffins for about 16 minutes, or until a toothpick inserted into the center comes out clean. serve warm or at room temperature. makes 1 dozen.
• 6 tips: choose ears of corn with bright green husks that are tightly closed. the ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early.
• 7 to easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel.
• 8 to remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. for chowder, add another step: reverse the knife and run the dull side down the ear to press out the rest of the corn and its milk.