Ingredients
1/4 cup (1/2 stick) unsalted butter, melted and cooled, plus more for muffin pan
2 cups all-purpose flour (spooned and leveled), plus more for muffin pan
1/4 cup fine cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon sugar
3/4 teaspoon red-pepper flakes
1 1/4 cups buttermilk
1 large egg, lightly beaten
1 cup corn kernels (from 1 large ear)
1/4 cup roughly chopped fresh basil
8 ounces fresh goat cheese, room temperature, for serving
Preparation
Preheat oven to 375 degrees. Butter and flour 12 standard muffin cups. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, sugar, and red pepper flakes. Add butter, buttermilk, and egg and whisk until combined. With a rubber spatula, fold in corn and basil.
Fill each muffin cup with rounded 1/3 cup batter. Bake until muffins are puffed, set, and light golden on top, 25 to 30 minutes, rotating pan halfway through. Let muffins cool completely in pan on a wire rack. (Store in an airtight container, up to 3 days.) Serve with goat cheese.
