Sunny Corn Bread Muffins Recipe
Sunny Corn Bread Muffins Recipe photo by Taste of Home

Sunny Corn Bread Muffins Recipe

Publisher Photo
Corn kernels add sunny taste and texture to these moist muffins, a great accompaniment to our summer barbecue. They’re especially good warm, so if I bake them ahead, I warm them on the grill or in the microwave before serving. —Nancy Zimmerman, Cape May Court House, New Jersey
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg
  • 2/3 cup buttermilk
  • 3 tablespoons canola oil
  • 1 cup whole kernel corn

Nutritional Facts

1 muffin equals 187 calories, 6 g fat (1 g saturated fat), 27 mg cholesterol, 460 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Directions

  1. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn.
  2. Fill greased muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 muffins.
Originally published as Sunny Corn Bread Muffins in Taste of Home June/July 2006, p33

Nutritional Facts

1 muffin equals 187 calories, 6 g fat (1 g saturated fat), 27 mg cholesterol, 460 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Sunny Corn Bread Muffins

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Aug. 10, 2014

"Yum! Whole wheat flour works great. Instead of buttermilk, I used milk that expired a week ago."

MY REVIEW
Reviewed Oct. 6, 2013

"Very good muffins."

MY REVIEW
Reviewed Apr. 24, 2009

"I use a whole can of cream corn instead of just 1 c. and it helps them to be sweeter. I also use canola oil instead of vegetable oil. My family loves them this way."

MY REVIEW
Reviewed Mar. 5, 2009

"I posted new recipes in my Recipe Box for Corn Breads and Muffins NanZim

"

MY REVIEW
Reviewed Sep. 27, 2008

"They looked beautiful when they came out of the oven but they tasted really bland. I'm still searching for a sweeter corn bread."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT