Cornmeal Muffins

Makes: 2 servings (4 muffins) Total time: 25 minutes

COMBINE:
13 1/3cup yellow cornmeal
22Tbsp. all-purpose flour
22tsp. sugar
14 1/4tsp. baking powder
18 1/8tsp. each baking soda and table salt
WHISK:
13 1/3cup buttermilk
11 egg, lightly beaten
11tsp. canola oil
33Tbsp. frozen corn kernels, thawed, divided

Preheat oven to 475°. Lightly coat four cups of a muffin pan with nonstick spray.

Combine cornmeal, flour, sugar, baking powder, baking soda, and salt in a medium bowl.

Whisk together buttermilk, egg, and oil; add to flour mixture, stirring just until combined. Stir in 2 Tbsp. corn; chop remaining 1 Tbsp. corn and stir in.

Pour batter into prepared muffin cups. Bake muffins until a toothpick inserted in centers comes out clean, 12–15 minutes.

Nutrition Information
Per serving: 224 cal; 6g total fat (1g sat); 96mg chol; 372mg sodium; 35g carb; 1g fiber; 8g protein