As with any quick bread, you can mix the dry ingredients in the morning and leave the bowl on the counter; mix the wet ingredients, cover, and refrigerate until evening. Then when you’re ready to bake in the evening, just stir the wet ingredients a bit to break up the solidified butter and dump into the dry ingredients to make the batter.
In a large bowl, whisk together the cornmeal, baking powder, and salt. Melt the butter, then add the milk and egg and whisk to combine. Pour the milk mixture into the cornmeal mixture and stir with a spatula until just incorporated; fold in the corn kernels. Pour into the muffin tin, filling the wells almost to the top.
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