Ingredients

The following ingredients have 12 Servings
  • 1 cup cornmeal
  • 2 cups skim milk buttermilk
  • 3 egg whites
  • ¾ cup granulated sugar
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups fresh corn kernels, cut from the cob
  • 12 teaspoons Tomato Jam (or raspberry preserves)

Instruction

  • Preheat oven to 400 degrees F. Line a standard-sized, 12-muffin tin with paper liners. Generously spray each liner with non-stick cooking spray. Set aside.
  • In a medium bowl, combine cornmeal and buttermilk and stir to mix. Set aside.
  • In the bowl of a mixer, beat the egg whites until slightly frothy. Add the sugar and beat on high for 1 minute. Stir in the cornmeal buttermilk mixture and mix just enough to combine.
  • In a separate bowl, whisk together flour, baking powder, baking soda and salt. Add flour mixture and the corn kernels to the mixing bowl with the egg -sugar-cornmeal mixture and using a rubber spatula, stir just until the dry ingredients are moistened. (Do not overmix or the muffins will be tough.)
  • Spoon the batter into the 12 tins. (It’s OK to fill the tins right to the top.) Place a teaspoon of Tomato Jam (or other preserves) in the center of the batter of each muffin.
  • Bake 20-25 minutes or until golden and center of the muffins springs back when gently pressed.
  • Remove the muffins from the oven and cool on a metal rack for 10-15 minutes. Using a knife, loosen the edges of each muffin (if necessary) and ease out of the muffin tin onto a rack.
  • Serve immediately with melted butter and more Tomato Jam.