This is another timeless recipe from the pages of Gourmet Magazine, and I mean timeless because I have been baking these since July of 1972 when the recipe first appeared. And I couldn’t begin to remember how many luncheons, brunches, dinners, cocktail buffets and weddings that I catered over a twenty-year career where these were always a big hit. These also freeze beautifully – make them now when the corn is high and enjoy all winter.
Hope they are a hit with your family and friends!
Into a bowl sift together 2 cups flour, ½ cup cornmeal (I have always used stone-ground yellow cornmeal), 2 ½ tablespoons sugar, 1 tablespoon baking powder, and 1 ½ teaspoons salt. In another bowl combine 1 cup milk, ½ stick butter, melted, and 2 eggs. Add one cup uncooked corn kernels and stir the mixture into the flour mixture until it is just combined. Divide the batter among 12 buttered muffin tins and bake the muffins in a hot oven (425 degrees) for 25 – 30 minutes, or until they are golden. Makes 12 muffins.
It also makes at least 24 mini muffins.