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Cornbread Muffins
  • 1 cup fresh corn kernels, from 2 medium ears
  • 1 cup coarse yellow cornmeal
  • 1 cup all-purpose flour or gluten-free flour, such as Cup4Cup
  • ½ cup granulated sugar
  • 3 ½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup unsweetened almond milk, or skim milk
  • 3 large eggs
  • 3 tablespoons neutral oil, such as canola or grapeseed
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