makes 12 muffins
1 cup cornmeal
1 1/2 cups buttermilk
1 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1/4 cup granulated sugar
1 egg
1/4 cup olive oil
1/2 cup frozen corn kernels
1. Preheat the oven to 400 degrees. Line a muffin pan with paper liners or spray each cup generously with cooking spray. Set aside.
2. In a large bowl, add together the cornmeal and buttermilk. Let sit for 5 minutes.
3. In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, sea salt, and sugar.
4. Add the egg and olive oil to the bowl with the cornmeal and buttermilk. Stir to combine.
5. Add the dry ingredients into the wet ingredients, and stir until just combined. Gently stir in the frozen corn kernels. Distribute the batter evenly into the 12 prepped muffin cups. (Each cup should be about 3/4 full.)
6. Bake in the oven for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and let cool for 5 minutes in the tin. Serve warm or re-heat before serving.