Yellow Corn Muffins
Rebekah Arnson
Dotted with kernels of fresh corn, jalapeno and green onion, these muffins get their unique flavor from buttermilk. The following recipe uses a more readily available regular-size muffin tin, but you can make them in mini-tins; simply reduce the cooking time by 5 to 10 minutes. The yield will be about three times as much.
ingredients
- 1 Tbsp vegetable oil
- 2 c fresh yellow corn (about 3 ears)
- 1 jalapeño, seeded and finely chopped
- 4 green onions, finely sliced
- 2 c all purpose flour
- 2 c yellow cornmeal
- 1 tsp baking soda
- 2 tsp granulated sugar
- 1 Tbsp salt
- 2 eggs
- 3 c buttermilk
- 1/4 c (1/2 stick) butter, melted
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