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15 minutes
45 minutes
- 1 1/2 cups Gold Medal™ all-purpose flour
- 1/2 cup yellow cornmeal
- 1/2 cup sugar
- 3 teaspoons baking powder
- 3/4 cup fresh whole kernel corn
- 3/4 cup milk
- 1 egg, slightly beaten
- Preheat your oven to 375°F and line a 12-cup muffin tin with paper baking cups.
- Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl, whisk until well mixed. Add corn and basil, then stir to combine. In a separate medium bowl, whisk together milk, melted butter, and egg. Gently fold the wet ingredients into the dry mixture until just combined. Divide the batter evenly among the muffin cups.
- Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes, then remove from the pan and serve warm.
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