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| 1 1/2 Tasse | all-purpose flour unbleached |
| 2/3 Tasse | yellow cornmeal |
| 1 1/2 Esslöffel | sugar |
| 1 Esslöffel | baking powder |
| 1/2 Teelöffel | Baking soda |
| 1 Teelöffel | salt |
| 1/4 Tasse | (1/2 stick) unsalted butter |
| 1/4 Tasse | Minced scallions, both white and pale-green parts |
| 2 | eggs beaten |
| 1 Tasse | buttermilk |
| 1 Esslöffel | Minced fresh sage (1 t. dried) |
| 1 Tasse | Fresh, sweet raw corn kernels |
| 1 | Seeded and minced serrano chile (optional) |
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Preheat oven to 375. Lightly grease a muffin pan (I used cupcake papers). Sift the flour, cornmeal, sugar, baking powder, baking soda and salt together in a bowl (I just stirred it together). In a small saute pan, melt the butter and saute the scallions slowly until softened but not browned and add to the flour mixture. Add the eggs, buttermilk, sage, corn and optional chile and stir just to combine.
Divide the batter among 12 muffin cups and bake on the middle rack for 25-30 minutes or until the muffins are puffed and golden. Serve warm.
Frozen corn may be substituted. Also try other herbs, such as savory, oregano or rosemary in place of the sage. I like the subtle sage flavor.
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