Description
A new take on cornbread; these savory basil and corn muffins are the perfect side dish or snack.
Ingredients
Scale
1 ¼ cup all-purpose flour
¾ cup cake flour
2 tsp baking powder
¾ tsp baking soda
1 cup buttermilk, room temperature
½ cup butter, melted and cooled
2 eggs, room temperature
2 cups corn (about 4 ears of corn)
2 cups basil, chopped
Instructions
- Preheat the oven to 350 F.
- Place a small bowl upside down inside a large bowl. Holding one ear of shucked corn vertically, rest the flat side of it onto the top (well, bottom) of the small bowl. Use a knife to slice the kernels off the cob; the bigger bowl will catch them.
- In a large bowl, mix both flours, baking powder, baking soda, and salt together with a whisk.
- In a mid-size bowl, whisk together the buttermilk, butter, and eggs.
- Add half of the buttermilk mixture to the bowl with the dry ingredients and use a spatula to fold the mixture together.
- Repeat with the second half of the dry ingredients, mixing just until no lumps of flour remain (don’t overmix!).
- Add the corn and basil and fold gently to incorporate.
- Use a ¼-cup measure to fill a greased or lined muffin tin.
- Bake the muffins for 20-25 minutes, until a toothpick inserted into the center comes out clean.
- Prep Time: 10
- Cook Time: 25