Savory Corn Muffins

01Method

1. 1

   Position an oven rack in the center and preheat the oven to 450°F. Place a 12-cup muffin tin in the oven while you prepare the batter so it heats up thoroughly.

2. 2

   Heat the creamed corn in a microwave-safe container or saucepan until it reaches a full boil. Stir in half of the cornmeal to form a thick, stiff mush; if it remains loose, microwave for an additional 30 seconds. Whisk in the buttermilk, followed by the eggs, then the butter.

3. 3

   In a separate bowl, combine the remaining cornmeal with the flour, sugar, salt, baking powder, and baking soda. Add the wet mixture to the dry ingredients and stir just until incorporated — do not overmix.

4. 4

   Carefully remove the hot muffin tin from the oven and spray the cups with non-stick cooking spray. Distribute the batter evenly among all 12 cups, using an ice cream scoop if available.

5. 5

   Bake until the muffins are golden brown on the sides and bottoms, approximately 15 minutes. Transfer to a wire rack and allow to cool for about 5 minutes before serving.