Smithsonian Corn Muffins

This is my favorite recipe for corn muffins. It really does come from the Smithsonian Institution in Washington, DC. This makes a large amount (36 muffins) but is easy to cut in half. Also, the dry ingredients are measured by weight. This recipe was the reason for me buying a kitchen scale.

12 ounces yellow cornmeal
12 ounces flour
10 ounces white sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
24 ounces (3 cups) buttermilk
6 eggs
6 ounces (1 1/2 sticks) butter, melted
1 cup corn, optional

Whisk dry ingredients together.
Combine liquid ingredients.
Add liquid mixture to dry and stir until combined; the mixture should be a bit lumpy.
Spoon into greased muffin cups.
Bake at 375 degrees for 18-20 minutes.

To make a 9x13 pan of cornbread, cut recipe in half and bake for 25 minutes.