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Ingredients

• 1 cup  all-purpose flour
• 3/4 cup  yellow cornmeal
• 2 tablespoons  sugar
• 1-1/2 teaspoons  baking powder
• 1 teaspoon  salt
• pinch  cayenne pepper
• 2/3 cup  buttermilk
• 3 tablespoons  vegetable oil
• 1 large  egg
• 2/3 cup  corn kernels (about 1 ear fresh)

Description

For The Best Flavor, Use Fresh Corn Kernels Cut From The Cob In The Batter Of These Extra-large Corn Muffins. If You Don't Have Fresh Corn, Thawed Frozen Corn Kernels Will Do.

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