Morning Glory corn has a curious sweetness that brings out the best in almost any dish calling for fresh corn.
Makes 12 large muffins
• 2 cups whole milk
• 1 cup sugar
• 1/2 cup (1 stick) butter, melted
• 2 eggs
• 2 cups fresh corn
• 2 cups cornmeal
• 2 cups flour
• 1 /8 cup baking powder
• 1 teaspoon salt
• Turbinado sugar, for muffin tops
1. Preheat oven to 350 degrees. Line 12 muffin cups with paper muffin-liners.
2. In a large bowl, combine milk, sugar, butter, eggs, and corn. Whisk until combined.
3. In a separate bowl, sift together cornmeal, flour, baking powder, and salt. Add dry ingredients to wet mixture. Mix until just incorporated, being careful not to overmix.
4. Scoop mixture into muffin cups until 3/4 full. Sprinkle with sugar and bake 35 to 40 minutes, until muffins are golden brown and spring back when lightly touched.
