SK week 4 | Corniest Corn Muffins

It's been below zero for most of the week, and there's just more of the same coming. So we're making all the warm comfort food to deal with it. I made chili this week and these fantastic corn muffins to go with it!

(Here's the Smitten Kitchen post).

Here you go!

You'll need:
1 cup flour (I used gluten-free flour)
1 cup yellow cornmeal
6 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 tablespoons butter, melted and cooled
3 tablespoons oil
1 egg
1 egg yolk
1 cup corn kernels (I used frozen, but fresh or canned are fine too)

Preheat your oven to 400 degrees. Grease a muffin tin or line with cupcake liners.

Measure your dry ingredients...

And whisk them together.

Then whisk together the buttermilk, melted butter, oil, egg, and yolk until well blended.

Add that mixture to your dry ingredients.

Gently stir that all together.

Add the corn.

And fold it in.

Divide the batter into your prepared muffin tin.
Bake for 15-18 minutes.

Yum! They'll start to get golden on top. Cool for a bit in the pan, then remove and cool completely on a wire rack. (Even better, serve them warm).

I like chili just fine, but I'm really mostly about the extras--lots of toppings and good cornbread. :)

Final verdict: we all loved them! They translated to gluten free beautifully and the actual corn in them was really good. Can't wait to make them again.

Happy weekend, friends! Stay warm! :)