Glazed Pecan-Studded Cornbread Muffins

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Diamond Nuts


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¾ cups yellow cornmeal

1 cup all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 cup milk

2 extra large eggs, lightly beaten

¼ cup walnut oil or sunflower oil

1 cup fresh corn kernels, chopped

1 bag Diamond Glazed Pecans, chopped

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