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getting ready: center a rack in the oven and preheat the oven to 400 degrees f. butter or spray the 12 molds in a regular-size muffin tin or fit the molds with paper muffin cups. alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. place the muffin pan on a baking sheet. in a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if youre using it. in a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. dont worry about being thorough the batter will be lumpy and thats just the way it should be. stir in the corn kernels. divide the batter evenly among the muffin cups. bake for 15 to 18 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Fine yellow cornmeal — cornbread, muffins, dusting, breading
Powdered cream for shelf-stable cooking — sauces, baking, camping