In keeping with both the contest theme, gluten-free baking, and corn’s south-of-the border connection, I decided to add quinoa to the mix. Some roasted corn, sharp cheddar, and finally scallions, deepen the layers of flavor.

Makes 12 muffins

1 1/2 cups stone-ground cornmeal
1/2 cup quinoa flour
2 teaspoons sea or kosher salt
1/2 teaspoon black pepper
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 large eggs
4 ounces butter, melted
1 cup corn kernels, roasted
1 cup shredded sharp cheddar cheese
1/2 cup scallions, 1/4-inch dice, greens only