Ingredients:
2 cups white cornmeal
1/2 cup all purpose flour
31/2 tsp baking powder
1/2 tsp baking soda
11/2 tsp salt
11/2 cups buttermilk
2 eggs, lightly beaten
2 Tbsp (1/4 stick) unsalted butter, melted
3 cups fresh corn kernels, cut from the cob
Directions:
Preheat oven to 450 degrees. Grease two 12 cup muffin tins. Set aside.
Sift together dry ingredients. Stir in buttermilk and then eggs. Do not over-mix. Add butter and corn, then stir just enough to blend. Fill prepared cups and bake for 25 minutes.