Adapted from: Dorie Greenspan's Corniest Corn Muffins

Dorie’s way gets you 12 regular-sized muffins or 48 miniature ones; my way made 7 scooped w/ 1/2 cup scoop

I am biologically programmed to love corn. I love it.

ingredients

Dorie’s Way

1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
6 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Pinch of freshly grated nutmeg (optional)
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons corn oil (I used olive oil since it was handy)
1 large egg
1 large egg yolk
1 cup corn kernels (add up to 1/3 cup more if you’d like) - fresh, frozen or canned (in which case they should be drained and patted dry)

My Way

1
Center a rack in the oven, 400 degrees F.
2
In a large bowl, whisk dry ingredients together. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and stir. Lumpy is good. Stir in the corn kernels. Divide the batter evenly among the muffin cups.
3
Bake for 15 to 18 minutes (12 minutes for minis), or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.