These muffins are flat, firm-topped and cheerfully yellow; with an old-fashioned texture — grainy with small holes running through the crumb — and a wholesome, straight-from the farm flavor — they’re tangy from the buttermilk and sweet from both the cornmeal (try to find stone-ground) and the corn kernels.
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal, preferably stone-ground
- 6 tablespoons sugar
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- Pinch of freshly grated nutmeg (optional)
- 1 cup buttermilk
- 3 tablespoons unsalted butter, melted and cooled
- 3 tablespoons corn oil
- 1 large egg
- 1 large egg yolk
- 1 cup corn kernels (add up to 1/3 cup more if you’d like) – fresh, frozen or canned (in which case, they should be drained and patted dry)
- Nutritional Information
Nutritional analysis per serving (12 servings)
201 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 3 grams protein; 39 milligrams cholesterol; 246 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
12 muffins
Preparation
- Getting ready: Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin tin or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you’re using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough — the batter will be lumpy and that’s just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.
- Bake for 15 to 18 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.
- Serving: The muffins are great warm or at room temperature and particularly great split, toasted and slathered with butter or jam or both.
- Storing: Like all muffins, these are best eaten the day they are made. If you want to keep them, wrap them airtight and pop them into the freezer, where they’ll keep for about 2 months. Re-warm in a 350-degree oven, if you’d like, or split them and toast them — do that and they’ll be that much more delicious with butter.
About 40 minutes
Dining and Cooking