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Categories:
cornmeal flour sugar baking powder baking soda salt egg vegetable oil low-fat buttermilk corn kernels
Viewed: 40 - Published at: 9 years agoIngredients
- 1 cup blue cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 large egg
- 1/4 cup vegetable oil
- 1 cup low-fat buttermilk
- 1 cup fresh or frozen corn kernels, divided
Method
- Preheat oven to 425F.
- Coat 12-cup muffin pan with cooking spray.
- Combine cornmeal, flour, sugar, baking powder, baking soda, and salt in bowl.
- Whisk together egg and oil in separate bowl.
- Whisk in buttermilk.
- Stir buttermilk mixture into cornmeal mixture until just combined.
- Fold in 3/4 cup corn kernels.
- Scoop batter into prepared muffin cups.
- Sprinkle muffins with remaining 1/4 cup corn kernels.
- Bake 20 minutes, or until brown around edges and toothpick inserted into muffin centers comes out clean.
- Serve warm.
