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1. Preheat the oven to 400°F (200°C). Lightly grease a standard 12-cup muffin pan, focusing on 8 cups for larger muffins, with neutral oil or butter.
1 tbsp neutral oil or butter for greasing pan
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2. Melt the unsalted butter gently in a small saucepan or microwave, then set aside to cool slightly.
0.2 cup unsalted butter
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3. In a large bowl whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, fine sea salt, and granulated sugar until evenly combined.
1 cup yellow cornmeal,
0.8 cup all-purpose flour,
2 tsp baking powder,
0.2 tsp baking soda,
0.8 tsp fine sea salt,
1 tbsp granulated sugar
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4. In a separate medium bowl whisk the eggs until smooth, then whisk in the buttermilk and melted butter until the mixture is uniform.
2 piece eggs,
1 cup buttermilk
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5. Pour the wet mixture into the bowl with the dry ingredients and gently fold with a spatula until just combined; the batter should still look slightly lumpy.
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6. Fold in the sweet corn kernels, shredded sharp cheddar cheese, fresh chives, and black pepper until they are evenly distributed, taking care not to overmix.
1 cup sweet corn kernels (fresh or frozen, thawed),
1 cup sharp cheddar cheese, shredded,
0.2 cup fresh chives, finely sliced,
0.2 tsp black pepper, freshly ground
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7. Divide the batter evenly among 8 prepared muffin cups, filling each almost to the top. If desired, sprinkle the tops with extra shredded sharp cheddar.
0.2 cup extra sharp cheddar, shredded (topping, optional)
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8. Bake on the middle rack for 14 to 18 minutes, until the muffins are risen, deeply golden on top, and a toothpick inserted into the center comes out with just a few moist crumbs.
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9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Garnish with extra fresh chives if desired and serve warm or at room temperature.
1 tbsp extra fresh chives, sliced (garnish, optional)
By mansi