1 1/4 cups yellow cornmeal
1 cup King Arthur Unbleached All-Purpose or White Whole Wheat Flour
2 tablespoons sugar
1 1/2 teaspoons salt
2 teaspoons baking powder
3/4 teaspoon baking soda
3 large eggs
1 1/4 cups buttermilk
1/4 cup melted butter
1 cup whole-kernel corn (leftover roast corn is delicious; cut it off the cob with our corn zipper)

Preheat the oven to 425°F. Grease six mini silicone star pans, or 12 paper-lined muffin cups.

Whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda.

Whisk the eggs, buttermilk, melted butter, and corn together until evenly blended. Add the wet ingredients to the dry ingredients. Fill the prepared star pans or muffin cups 2/3 full.

Bake the stars or muffins for 20 to 25 minutes, until golden brown. Remove from the oven, let cool in the pan for 5 to 10 minutes, then turn out of the pan onto a rack to cool completely. Yield: 6 stars or 12 muffins.

Grill time! For a picnic or barbecue, split baked corn stars, butter, and heat briefly on a grill.