1 cup yellow cornmeal
1 cup all-purpose flour
⅓ cup sugar
2 teaspoons baking powder
1½ teaspoons salt
½ teaspoon baking soda
1 cup shredded mozzarella cheese, divided
1 cup buttermilk
½ cup chopped roasted red peppers
½ cup drained canned whole corn kernels
1. Preheat oven to 350˚. Spray a 12-cup square muffin pan with nonstick cooking spray.
2. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. Add mozzarella, stirring to coat cheese. In a small bowl, whisk together buttermilk and egg. Pour buttermilk mixture into cornmeal, and stir just until combined. Stir in red peppers and corn. Divide batter among muffin cups.
3. Bake for 15 minutes or until golden brown. Let muffins cool in pan for 5 minutes.
Filled with creamy mozzarella and smoky roasted red peppers, these corn muffins are the perfect complement to a rich Thanksgiving meal.