Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups stone-ground cornmeal
  • 1/2 cup quinoa flour
  • 2 teaspoons sea or kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 2 large eggs
  • 4 ounces butter, melted
  • 1 cup corn kernels, roasted
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup scallions, 1/4-inch dice, greens only

Instruction

  • Preheat the oven to 375 degrees. Fill a 12-cup muffin tin with liners. Spray the top with pan spray so that the muffins don't stick to it as they rise.
  • Line a sheet pan with parchment. Spread a cup of thawed frozen corn kernels on it. Roast in oven until nicely browned, about 15 minutes. Remove from oven and allow to cool while mixing batter. Alternatively, husk a fresh ear of corn and roast it on the grill, then strip the kernels and toss them into your batter.
  • Sift the dry ingredients together into a mixing bowl. Add the eggs, buttermilk, and melted butter. With a wooden spoon or a spatula, stir only until the dry ingredients are moistened. Add the corn, cheese, and scallions and stir to blend.
  • Use an ice cream scoop to fill each muffin cup to the top. Bake until perfectly risen and golden brown, about 12-15 minutes. Remove from oven and allow cool for a few minutes. If you find that they are still a bit crumbly, don't worry -- they'll firm up as they cool.