Ingredients
3/4 cup all-purpose flour3/4 cup yellow cornmeal2 tablespoons sugar1 teaspoon baking powder1 teaspoon salt1 large egg2/3 cup buttermilk3 tablespoons canola oil1 cup whole kernel corn
Preparation
In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn.
Fill greased muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
