Photo by koskir
koskir's Notes:
Expand1 cup Flour Ask a question about this ingredient
1 cup Cornmeal Ask a question about this ingredient
1 tablespoon Sugar Ask a question about this ingredient
1 tablespoon Baking Powder Ask a question about this ingredient
1/2 teaspoon Salt Ask a question about this ingredient
1/4 teaspoon Black Pepper Ask a question about this ingredient
1 tablespoon Oil Ask a question about this ingredient
200 milliliters Coconut Milk, well shaken (1/2 of a 13.5 ounce can) Ask a question about this ingredient
4 tablespoons Unsalted Butter, melted and cooled Ask a question about this ingredient
1 Egg Ask a question about this ingredient
1 cup Corn, fresh or frozen (thawed, and drained) Ask a question about this ingredient
1/2 cup Basil, about a fist full, cut into ribbons or diced Ask a question about this ingredient
Preheat oven to 375°F. Spray muffin tin with cooking spray, or fill molds with paper cups.
Ask a question about this stepIn a large bowl mix flour, cornmeal, sugar, baking powder, salt and pepper. In another bowl, mix together coconut milk, oil, butter, and egg.
Ask a question about this stepPour the wet ingredients into the large bowl with the dry ingredients, and stir together. Stir in the corn kernels and basil. Divide the batter evenly between the muffin cups.
Ask a question about this stepBake for 18 to 20 minutes, or until a knife inserted into the center comes out clean. Remove the muffins from the tin to cool on a rack.
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