Step 1

Preheat the oven to 400F. Spray a 12-cup muffin tin generously with oil.

Step 2

Place corn in a mini food processor and pulse a few times.

Step 3

In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, and 1 teaspoon kosher salt.

Step 4

Make a well in the center of the dry ingredients and add the milk, eggs, corn and 3 tablespoons neutral oil, such as canola or grapeseed. Stir just until the mixture comes together and only a few lumps remain.

Step 5

Pour the batter into the prepared muffin pan and bake for 15 to 20 minutes, or golden and a toothpick inserted into center will come out clean.

Step 6

Let the muffins cool in the pan for a few minutes, serve warm or cold.