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Recipe Category: Muffins
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Ingredients
Makes 12 large muffins
- 1 (15-ounce) can cream-style corn
- ½ cup (1 stick) unsalted butter, melted
- 2 large eggs, beaten
- 1 cup buttermilk
- 1¾ cups fine-grind yellow cornmeal, preferably stone-ground
- 1 cup unbleached all-purpose flour
- 1¼ cups coarsely shredded Monterey Jack cheese
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- ½ teaspoon baking soda
Method
- Preheat the oven to 400° F
- Grease or spray with olive oil spray the cups of a standard (2¾-inch) muffin tin
- In medium bowl with a large spoon, stir the creamed corn, melted butter, eggs, and buttermilk together until well blended
- In another bowl, combine the remaining ingredients, tossing to distribute the cheese
- Add the cheese-flour mixture to the buttermilk mixture
- Beat well to make a thick, creamy batter that falls off the spoon in clumps
- Spoon the batter into the muffin tin, filling each cup level with the top
- You can use a spring-action ice cream scoop if you like
- Bake until golden and the tops are dry and springy to the touch, 20 to 24 minutes
- A cake tester will come out clean when inserted into the center
- Cool in the pan 5 minutes before removing to cool on a rack
- Serve warm or store in the refrigerator
- Use within a day or freeze
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