Fresh Corn Muffins
Think of these sweet treats as corn muffins times two: They get flavor from both cornmeal and lots of fresh corn. The crumb is delicate and moist.
Ingreadient :
- 1 cup all-purpose flour
- 3/4 cup fine stone-ground cornmeal
- 1/4 cup plus 2 tablespoons rye flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups buttermilk
- 1/2 cup canola oil
- 1/4 cup honey
- 6 tablespoons unsalted butter
- 1/4 cup sugar
- 1 3/4 teaspoons kosher salt
- 4 large eggs
- 1 cup fresh corn kernels (from 2 ears)
Direction :
- 1 cup all-purpose flour
- 3/4 cup fine stone-ground cornmeal
- 1/4 cup plus 2 tablespoons rye flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups buttermilk
- 1/2 cup canola oil
- 1/4 cup honey
- 6 tablespoons unsalted butter
- 1/4 cup sugar
- 1 3/4 teaspoons kosher salt
- 4 large eggs
- 1 cup fresh corn kernels (from 2 ears)
