These "from scratch" corn muffins have a pleasantly grainy texture and are lightly sweet with just a bit of butteriness. They're great for breakfast or as an accompaniment for a hardy bowl of stew or chili con carne.
This recipe is adapted from the corniest corn muffin recipe from Dorie Greenspan's book, Baking: From my home to yours:
1 c (140 g) all-purpose flour
1 c yellow corn meal
6 tbsp sugar
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 c buttermilk
3 tbsp butter (melted and cooled)
3 tbsp corn oil
1 egg yolk
1 c corn kernels (fresh or frozen)
1. Preheat your oven to 400°.
2. In a large bowl, whisk together the flour, corn meal, sugar, baking powder, baking soda, and salt. Set aside.
3. In a medium bowl, whisk together the buttermilk, butter, corn oil, egg, and egg yolk until everything is well combined. Pour the buttermilk mixture into the flour mixture and stir gently until everything just barely comes together. The batter is going to be lumpy. Gently stir in the corn kernels.
4. Divide the batter evenly among the 12 cups of a well greased muffin pan. Place the muffin pan on a baking sheet and bake for 15-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool the muffins in their pan for 5 minutes before turning them out on a wire rack to cool completely.