1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups buttermilk
1/4 cup sour cream
2 large eggs, lightly beaten
8 tablespoons unsalted butter, melted
Kernels from 2 ears of fresh corn (about 1 cup)

1. Preheat oven to 375°. Line 12 large muffin cups with paper liners, or spray with vegetable oil.

2. Combine first 6 ingredients in a large bowl, and stir to mix. Stir together buttermilk and sour cream in a separate bowl; mix thoroughly. Add eggs and butter, and stir to combine.

3. Add cornmeal mixture to egg mixture, and stir just until dry ingredients are moist and blended. Fold in corn kernels, being careful not to overmix.

4. Scoop batter into prepared muffin pan with an ice-cream scoop; fill to top of tin.

5. Bake at 375° for 30 minutes (15 to 18 minutes for smaller muffins) or until muffins have risen and a toothpick inserted in center comes out clean. Remove from oven, and cool in pan 5 minutes. Serve warm.