Adapted from Oui Chef who Adapted it from Piece of Cake cookbook
~from Savoring Time in the Kitchen
Yields 12 (I found this made a few more than 12 so I needed 2 muffin tins)
Note: Mr. Dunn has reduced the amount of cream and sugar from the original recipe.
2 cups all-purpose flour
1 cup cornmeal (I only had Bob's Red Mill Coarse grind at home so I pulverized it in my coffee/spice grinder to a finer texture)
1/3 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon kosher salt
1 3/4 cup heavy cream
1 stick unsalted butter, melted and cooled
2 large eggs
1 heaping cup cooked corn kernels, pureed (thawed, if frozen)
Preheat oven to 350℉. pray a 12 muffin pan with no stick spray. I like Baker's Joy.
In a mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
Place the whole fresh or thawed, frozen corn kernels (I did not precook the corn) in a food processor and puree until nice and smooth, about 1 minute, using some of the cream to help process.
Whisk the cream and eggs together. Gently fold in the egg mixture and melted butter into the dry ingredients and mix just until there are no lumps left in the batter. Mix in the corn puree and spoon into muffin cups to about 2/3 full.
Bake about 20-25 minutes or until the muffins are puffed and light gold - a tester placed into the center of a muffin should come out clean.
Let the muffins cool in the pan for about 10 minutes, then remove to a rack to cool completely. Gently reheat in a low oven for about 5 minutes if not using immediately.
Store left-over muffins in a plastic bag in the frig and reheat in the oven before serving.