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Print this Recipe    Corn 13

Corn Kernel Muffins

1 1/2 cup yellow cornmeal
1 cup flour
3 1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 cup buttermilk
2 eggs (beaten)
3 cloves minced garlic
2 cup grated Colby (or co-jack) cheese
3 Tbsp. grated Parmesan
2 Tbsp. unsalted butter
3-4 cups fresh or frozen corn kernels

Preheat oven to 425 degrees. Grease muffin tin. Whisk cornmeal,
flour, soda, and powder together. Lightly stir in the buttermilk,
eggs, and butter. Gently stir in corn and cheese just enough to
mix. Fill 18-24 muffin tins and bake for 20-25 minutes.

Sweet Corn Muffin Variation:

To the flour and cornmeal mixture add 1/4 to 1/3 cup sugar. Proceed
with the remainder of the recipe but eliminate the garlic and the
Parmesan. (you may need to add a tiny bit more buttermilk as well.)

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