Jumbo Corn Muffins

Ingredients:

1 cup all-purpose flour

3/4 cup yellow cornmeal

2 tablespoons granulated sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

pinch cayenne pepper

2/3 cup buttermilk

3 tablespoons cooking oil

1 large egg

2/3 cup fresh corn kernels, cut from about 1 fresh ear

Directions:

Preheat oven to 450 degrees. Coat a 6-indentation jumbo muffin tin with nonstick spray.

In a bowl, whisk flour, cornmeal, sugar, baking powder, salt and cayenne.

In a small bowl, whisk buttermilk, oil and egg. Add this mixture to the flour mixture; stir just until moistened. Fold in the corn. Divide evenly among muffin cups.

Bake at 450 degrees for 22 minutes or until toops are golden. Remove muffins directly to wire rack cool.

Serve slightly warm or store at room temperature until serving, up to 2 days.