Ingredients
1 cup coarse yellow cornmeal
2 tablespoons maple syrup
2 eggs
1 cup whole-wheat flour
1½ cups unbleached all- purpose flour
1 cup buttermilk
¾ cup sour cream or plain Greek yogurt
2 teaspoons baking powder
1 teaspoon baking soda
1 cup fresh or frozen corn kernels (if frozen, thaw)
1¼ teaspoons salt
¼ cup unsalted butter, melted and cooled
1 tablespoon fresh sage, chopped
¼ cup canola oil
Directions
• Position a rack in the center of the oven, and heat the oven to 350° F.
• Spray muffin liners with cooking spray and place in tray.
• In a large bowl, stir together the cornmeal, flour, baking powder, baking soda, and salt until combined.
• In a separate bowl, whisk together the melted butter, oil and maple syrup until a thick slurry forms.
• Whisk in the eggs, one at a time, and then whisk in the buttermilk and sour cream.
• Pour the wet egg mixture into the cornmeal mixture, and then, using a rubber spatula, fold together until all of the cornmeal is completely incorporated.
• Fold in the corn kernels and the sage until they are evenly distributed throughout the batter.
• The batter will be thick and pasty.
• Fill muffin cups half full.
• Bake for 20 to 30 minutes, or until the tops are light golden brown and a toothpick inserted in the center comes out clean.
• Let cool completely in the pan on a wire rack.
• The corn bread can be stored, tightly wrapped in plastic wrap, at room temperature for up to 2 days or in the freezer for up to 2 weeks.
• If muffins have been frozen, put them directly into the oven for 15 to 18 minutes at 300° to thaw.
Recipe from First Nations Development Institute, https://www.firstnations.org/
