Instructions

• Preheat the oven to 400°F (200°C) and place a rack in the center position. Spray a 12-cup muffin tin generously with oil.
• Place 1 cup fresh corn kernels in a mini food processor and pulse a few times until the corn is coarsely chopped; avoid puréeing—leave some texture. Transfer the chopped corn to a small bowl.
• In a medium bowl, whisk together 1 cup coarse yellow cornmeal, 1 cup all-purpose flour (or gluten-free flour), 1/2 cup granulated sugar, 3 1/2 teaspoons baking powder, and 1 teaspoon kosher salt until evenly combined.
• Make a well in the center of the dry ingredients.
• In a separate bowl, whisk 1 cup unsweetened almond milk (or skim milk) and 3 large eggs together. Pour the milk-and-egg mixture into the well, then add the pulsed corn and 3 tablespoons neutral oil.
• Stir gently with a spatula or spoon just until the batter comes together and only a few lumps remain. Do not overmix.
• Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
• Bake on the center rack for 15 to 20 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
• Remove the muffins from the oven and let them cool in the pan for about 5 minutes, then transfer to a wire rack or plate. Serve warm or at room temperature.