- Cook Time
- Prep Time
- 12 ServingsServings
- 5/4 cup cornmeal
- 1 cup flour
- 1 cup toasted finely chopped walnuts
- 1/3 cup Sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Freshly ground black pepper
- 1 cup fresh corn kernels, chopped
- 1 cup nonfat milk
- 2 large eggs
- 4 tablespoons walnut oil
1 Preheat the oven to 425°F. Grease a 12 muffin pan; set aside.
2 In a medium bowl, whisk together the cornmeal, flour, walnuts, sugar, baking powder, salt and pepper; set aside.
3 n a separate bowl, combine the milk, eggs and walnut oil; mix well. Add to the cornmeal mixture and stir until just combined.
4 Add the corn kernels and stir just to mix. Spoon the mixture into the prepared muffin pan.
5 Bake until golden brown and the top springs back when you lightly touch it, about 15 minutes for muffins. Gently remove from the pan and serve hot!
Source: California Walnut Board