Makes 12-20 depending on muffin pan size
2 3/4 cup Rice flour brown or white
1 1/2 cups cups sugar
2 3/4 cups corn meal course or refined
3 TBL Baking powder
2 Tsp salt
5 cobs of corn , barbecued and all Kernels removed, about 1 lb of corn kernels
1 cup coconut milk
5 large eggs
2/3 cup veg oil
8 TBL Melted butter
Preheat oven to 350 degrees. Grease or line muffins tins. Note: I use Jumbo muffin tins and only get 12 muffins. Bake 20-35 minutes depending on size of tin and wooden toothpick inserted into center of muffin comes out clean. Don't trust times, tins and ovens are all different.
Mix all dry ingredients in separate very large bowl. Purée corn and whipping cream together. Combine all wet ingredients in separate bowl and thoroughly combine. Now combine wet ingredients with dry ones and mix well. Pour into prepared muffin tins.
Bake than cool on wire rack for 5 minutes then pop out muffins and cool some more than dig in.