savory corn muffins

Ingredients

• Servings: 12
• 1 (14.75 ounce) can creamed corn
• 2 cups yellow cornmeal, divided
• 1 cup buttermilk
• 2 large eggs
• 8 tablespoons melted butter
• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 1 1/2 teaspoons salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda

Recipe

• adjust oven rack to middle position and heat oven to 450 degrees. put a 12-cup muffin tin (with standard-sized molds of 12-cup capacity) in oven to heat while preparing batter.
• microwave creamed corn in a 1-quart pyrex-type measuring cup to a full boil (or in a medium saucepan over medium heat). stir in 1 cup of the cornmeal to make a very thick, pasty mush. if the mush is not stiff, microwave an additional 30 seconds or so. whisk in buttermilk, then eggs and finally butter.
• mix remaining cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl. pour wet ingredients into dry and stir until just combined.
• remove muffin tin from oven; coat with non-stick cooking spray. divide batter evenly among cups (a spring-action ice cream scoop works well).
• bake until golden brown on sides and bottom, about 15 minutes. turn a wire rack; let cool 5 minutes. serve.