6 Tablespoons vegetable oil 1/2 cup fresh corn kernels 1/2 fresh cayenne pepper, minced 1/2 teaspoon salt, divided 1 cup yellow cornmeal 1 cup gf flour 1/4 cup sugar 1 Tablespoon baking powder 1/2 teaspoon baking soda 1 cup buttermilk 2 eggs, lightly beaten
Preheat oven to 375°F.
Line a 12-cup muffin tin with paper liners.
In a medium skillet, hHeat 1 teaspoon vegetable oil over medium heat. Add corn kernels and cayenne pepper; cook until crisp-tender, about 2-3 minutes. Season with about 1/4 teaspoon salt. Transfer to a plate and let cool slightly.
In a bowl, whisk together cornmeal, gf flour, sugar, baking powder, baking soda, and 1/4 teaspoon salt. Add buttermilk, egg, and remaining vegetable oil. Stir just until blended. Stir in corn mixture and pour batter into prepared muffin cups.
Bake for about 15-17 minutes or until a toothpick inserted in center comes out clean. Serve warm or at room temperature.
We used The Gluten Free Pantry’s Country French Bread Mix Flour for the gf flour in this recipe. To purchase this product please click on the link below in our Recommended Tools section.