I'd probably two-thirds the sugar next time, but in every other way, this recipe is a keeper. Not too dessert-like, just the right crumb and a super-cinch to make, this is the most glowing success I've had getting corn muffins to meet my corn muffin expectations in a while. The fresh corn is an extra reminder that this is breakfast, not dessert. Toasted with a pat of salted butter even two days later, I find it impossible not to like.
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