The ingredients you need:
6 T vegetable oil
1 cup corn kernels, fresh or frozen
1/2 cup cornmeal
1 cup flour
3 T sugar
1 T baking powder
1 cup buttermilk
1 egg lightly beaten |
The tools you need:
whisk
large mixing bowl
small saute pan
wooden spoon
measuring cups
measuring spoons
rubber spatula
12-cup muffin tin
muffin liners |
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| 1. | Preheat oven to 375 degrees |  | 2. | Place paper liners in muffin pan | | 3. | Heat 1 tsp oil in saute pan | | 4. | Add corn and 1/4 tsp salt and cook over medium heat until barely tender, about 2-3 minutes, Spread corn on a plate to cool | | 5. | In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and remaining ¼ tsp salt. | | 6. | Add the buttermilk, egg and remaining oil to the dry ingredients and stir until blended. | | 7. | Then stir in the corn mixture. | | 8. | Divide the batter among the muffin cups. | | 9. | Divide the batter among the muffin cups. | | | | | | |
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