Stop buying those packaged corn muffins and make your own fresh corn muffins with this recipe.
6 tablespoons vegetable oil
1 cup fresh corn kernels (from about 2 ears)
1/2 teaspoon salt
1 cup cornmeal
1 cup flour
3 tablespoons sugar
1 tablespoon baking powder
1 cup buttermilk
1 egg, lightly beaten
Heat the oven to 375°. Place paper liners in a 12-cup muffin pan.
Heat 1 teaspoon of the oil in a medium skillet. Add the corn and 1/4 teaspoon of the salt and cook over medium-high heat until barely tender, about 2 to 3 minutes. Then spread the corn onto a plate to cool slightly.
In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and remaining 1/4 teaspoon of salt.
Add the buttermilk, egg, and remaining oil to the dry ingredients and stir until blended. Then stir in the corn mixture.
Divide the batter among the muffin cups. Bake the muffins for about 16 minutes, or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature. Makes 1 dozen.