Makes 12 muffins Difficulty
1 cup gf flour 1 cup cornmeal 1/3 cup sugar 2 teaspoons baking powder 2 teaspoons salt 1/2 teaspoon baking soda 1/2 teaspoon fresh ground pepper Kernels from 1 uncooked corn cob 4 scallions, chopped 2 large eggs 1 cup sour cream 1-1/2 cups buttermilk 4 Tablespoons unsalted butter, melted
Prepare a grill for indirect grilling with coals to one side, or light both burners of a gas grill to high. Heat for about 15 minutes. Place paper liners in a 12 cup muffin tin. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, baking soda and pepper. Stir in corn and scallions. In a medium bowl, mix the eggs, sour cream, buttermilk and melted butter. Fold the wet ingredients into the dry and mix just until blended. Batter will be thick. Pour batter into muffin cups. Turn one side of the grill off and place the muffin pan on the off side or place it on the opposite side of the coals and close the lid. Bake for 20 minutes or until an inserted toothpick comes out almost clean.