Recipe - Sage-Corn Muffins

1 One half cup Unbleached allpurpose flour
2/3 cup Yellow cornmeal
1 One half tablespoon Sugar
1 tablespoon Baking powder
One half teaspoon Baking soda
1 teaspoon Salt
One fourth cup (One half stick) unsalted butter
One fourth cup Minced scallions, both white
and palegreen parts
2 Eggs, beaten
1 cup Buttermilk
1 tablespoon Minced fresh sage (1 t.
dried)
1 cup Fresh, sweet raw corn
kernels
1 Seeded and minced serrano
chile (optional)

Preheat oven to 375. Lightly grease a muffin pan (I used cupcake papers).
Sift the flour, cornmeal, sugar, baking powder, baking soda and salt
together in a bowl (I just stirred it together). In a small saute pan, melt
the butter and saute the scallions slowly until softened but not browned
and add to the flour mixture. Add the eggs, buttermilk, sage, corn and
optional chile and stir just to combine.

Divide the batter among 12 muffin cups and bake on the middle rack for
2530 minutes or until the muffins are puffed and golden. Serve warm.

Frozen corn may be substituted. Also try other herbs, such as savory,
oregano or rosemary in place of the sage. I like the subtle sage flavor.

Posted to EATL Digest 25 Aug 96

From: Brenda Pittsley brendap@CORBIS.COM

Date: Mon, 26 Aug 1996 11:02:00 PDT