For the best flavor, use fresh corn kernels cut from the cob in the batter of these extra-large corn muffins. If you don't have fresh corn, thawed frozen corn kernels will do.
Heat oven to 450 degrees F. Coat a 6-indentational jumbo muffin tin with nonstick spray.
In bowl. whisk flour, cornmeal, sugar, baking powder, salt and cayenne. In small bowl, whisk buttermilk, oil and egg. Add buttermilk mixture to flour mixture, stir just until moistened. Fold in corn. Divide evenly among muffin cups.
Bake at 450 degrees F for 22 minutes or until tops are golden. Remove muffins directly to wire rack; cool. Serve slightly warm or store at room temperature until serving, up to 2 days.