- 201 grams (1_1/4 cups + 3 tbsp) all purpose flour
- 51 grams (1/3 cup) mix of fine and medium ground cornmeal
- 12 grams (2_1/2 tsp) baking powder
- 135 grams (1/2 cup + 3 tbsp) granulated sugar
- 36 grams (1_1/2 tsp) salt
- 168 grams (2/3 cup) whole milk
- 90 grams (1/4 cup + 2 tbsp) eggs (or, 1_1/2 eggs)
- 90 grams (1/4 cup + 2_1/2 tbsp) canola oil
- 72 grams (1/2 cup + 2 tbsp) frozen corn kernels
- Sift flour, cornmeal, and baking powder together. Combine sugar and salt with it.
- Add the milk and eggs and mix on low speed for about 30 seconds, until just combined. With the mixer running, slowly pour in the oil, then increase the speed to medium-low and mix for about 30 seconds to combine.
- Fold in the corn. Transfer batter to a covered container and refrigerate overnight, or for up to 36 hours.
- Preheat oven to 425 F. Line the muffin pan with muffin papers and spray the papers with nonstick spray.
- Pipe or spoon the batter into the muffin papers, stopping 1/2" from the top (135 grams each).
- Place the pan in the oven, lower oven temperature to 325 F, and bake for 28-30 mins or until muffins are golden brown and a skewer inserted in the center comes out clean. Set the pan on a cooling rack and cool completely.
- Muffins are best the day they are baked, but they can be wrapped individually in a few layers of plastic wrap or stored in a single layer in a covered container at room tempreature for up to 3 days or frozen for up to 1 week.