1/2 cup chopped fresh sage or 1 to 2 teaspoons ground sage
1/4 teaspoon pepper
Directions
In a bowl, combine cornmeal, flour, sugar, baking powder and salt. Whisk the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in corn, sage and pepper.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Reviews
Found these muffins, while moist, were a little on the crumbly side but loved the addition of sage (I used fresh sage)! Mmmm!