Summer Morning Muffins

Fresh Corn Muffins

Preheat the oven to 375 degrees. 

Cut the kernels from an ear of corn (you should have between half a cup and a cup of kernels).

Whisk a half cup of stoneground cornmeal with a half cup of flour, 3 tablespoons of sugar, 1 1/2 teaspoons of baking powder, 1/4 teaspoon of baking soda, and a healthy dash of salt. 

Measure a half cup of well-shaken buttermilk into a measuring cup, add an egg and stir well. Add half a stick of melted butter. Gently mix into the flour mixture, and then quickly stir in the corn kernels.

Spoon the batter into a very well-greased 6 muffin tin.  

Bake until the tops are golden and a cake tester comes out clean; this should be 20 to 25 minutes.

These are especially wonderful eaten warm, with butter just melting into the crevices.