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Cornbread Muffins With Whipped Sweet Corn

Photo of cornbread muffins from Bryant Terry's 'Vegetable Kingdom' on a plate with butter and a knife.

Made with a medium-grind cornmeal, all-purpose flour, and enriched with coconut oil, cookbook author Bryant Terry’s muffins are tender and earthy. Here, Terry skips the butter and calls for creamy whipped corn instead. For a kick of spice, serve the muffins with a heaping spoonful of hot pepper jelly.

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