Jumbo Corn Muffins - cooking recipe

Ingredients

1 cup flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1 pinch cayenne pepper
2/3 cup buttermilk
3 tablespoons vegetable oil
1 large egg
2/3 cup corn kernel

Preparation

Heat oven to 450\u00b0.
Grease a 6 cup jumbo muffin pan with nonstick spray.
Whisk flour, cornmeal, sugar, baking powder, salt and cayenne together in a bowl.
In a small bowl, whisk together buttermilk, oil and egg.
Add buttermilk mixture to to flour mixture and stir until ingredients are just moistened.
Fold in corn.
Divide batter evenly among muffin cups.
Bake at 450\u00b0 for 22 minutes or until tops are golden.
Remove muffin to wire rack and cool.
Serve slightly warm or at room temperature.