Categories: baking

Ingredients

• 1 C corn kernels, from about 2 cobs
• 2 C flour (plus more for coating tin)
• 1/4 C cornmeal
• 1 1/2 t baking powder
• 1/2 t baking soda
• 1 t salt
• 1/4 t red pepper flakes
• 1 1/4 C buttermilk
• 1 large egg, lightly beaten
• 1/4 C unsalted butter, melted (plus more for coating tin)
• 1/4 C basil, chopped

Directions

1. Pre-heat oven to 375 degrees.

2. In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and red pepper flakes.

3. Then, in a separate bowl, whisk together the buttermilk, egg, and melted butter.

4. Mix the wet ingredients into the dry ingredients, until just combined. Then fold in the corn and basil, making sure they’re spread throughout the batter.

5. Lightly butter and flour your muffin tin.

6. Scoop about 1/3 C of batter in prepared tin, filling about 3/4 of the way.

7. Bake muffins at 375 degrees for about 25-30 minutes, until muffins are lightly golden.

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