True Blue Cornbread Muffins
Buttermilk helps bring out the blue color of the cornmeal in these hearty breakfast muffins. Stored at room temperature in an airtight container, they’ll keep for up to two days.
1. Preheat oven to 425°F. Coat 12-cup muffin pan with cooking spray. 2. Combine cornmeal, flour, sugar, baking powder, baking soda, and salt in bowl. 3. Whisk together egg and oil in separate bowl. Whisk in buttermilk. Stir buttermilk mixture into cornmeal mixture until just combined. Fold in 3/4 cup corn kernels. 4. Scoop batter into prepared muffin cups. Sprinkle muffins with remaining 1/4 cup corn kernels. Bake 20 minutes, or until brown around edges and toothpick inserted into muffin centers comes out clean. Serve warm.