Sage-Corn Muffins

Name: Sage-Corn Muffins
Ingredients: ¼ cup (½ stick) unsalted butter, plus additional for the muffin pan; 1 tablespoon baking powder; 1½ tablespoons sugar; ⅔ cup yellow cornmeal; 1½ cups unbleached all-purpose flour; ¼ cup minced green onions, both white and pale green parts; 1 teaspoon kosher or sea salt; 1 teaspoon kosher or sea salt; ½ teaspoon baking soda; 1 cup fresh, sweet, raw corn kernels (1 large ear); 1 cup fresh, sweet, raw corn kernels (1 large ear); 1 cup fresh, sweet, raw corn kernels (1 large ear); 1 teaspoon seeded and minced serrano chile (optional); 2 large eggs, beaten; 1 cup buttermilk; 1 tablespoon minced fresh sage or 1 teaspoon dried; 1 tablespoon minced fresh sage or 1 teaspoon dried

Preparation info

Makes
12
muffins

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This recipe works best with fresh sage and corn, but it’s also good with dried sage and frozen corn. Try other fresh herbs, such as savory, oregano, and rosemary, in place of the sage—and add more chile if you like!

Ingredients

¼ cup (½ stick) unsalted butter, plus additional for the muffin pan
1½ cups unbleached all

Bread
Vegetarian

Method

Position a rack in the middle of the oven and preheat to 375°F. Lightly butter a muffin pan. In a medium bowl, sift together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a small sauté pan, melt the butter and sauté the green onions slowly until softened but not