Buttermilk Corn Muffins

From Allison Stout and Andrea Deibler/Lost in the Supermarket

Makes about 12 standard muffins

[Ed: I got neither a taste nor a photo of these, darnit. Per Allison the recipe is adapted from one for Cheddar-Buttermilk Cornbread in the December 2002 issue of Bon Appetit.]


1 cup flour
1 cup yellow cornmeal
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 – 6 oz. grated sharp cheddar cheese
1 cup frozen corn kernels (or fresh, if in season)
1 tablespoon olive oil
1 tablespoon butter
1 cup buttermilk
½ cup heavy cream
2 eggs
¼ cup melted butter, cooled


Preheat oven to 400°F. Use butter or baking spray to grease a 12-cup muffin tin. Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium high heat. Add corn to skillet. Stirring frequently, cook corn for 3-4 minutes or until heated through and fragrant. Remove from heat and let cool.

Whisk first 6 ingredients in large bowl to blend. Mix in cheese. In a separate bowl, whisk buttermilk, cream, eggs, and melted  butter to blend. Add buttermilk mixture and cooled corn (along with any fat from pan) to dry ingredients and stir just until incorporated taking care not to over mix. Let batter rest for 5 minutes, then spoon into prepared muffin tin, filling each cup about ¾ full. Bake about 18 – 20 minutes, or until muffins are golden on top. Devour.


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