NEXT RECIPE >

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

Sunny Corn Bread Muffins Recipe

Read Reviews
4.5 5 3
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 each: 187 calories, 6g fat (1g saturated fat), 27mg cholesterol, 460mg sodium, 27g carbohydrate (6g sugars, 2g fiber), 4g 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


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
lurky27 User ID: 1251896 82851
Reviewed Aug. 10, 2014

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

MY REVIEW
katlaydee3 User ID: 3741999 155322
Reviewed Oct. 6, 2013

"Very good muffins."

MY REVIEW
springleaf User ID: 1035761 76748
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
NanZim User ID: 3929200 68774
Reviewed Mar. 5, 2009

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

MY REVIEW
FamilyCorner User ID: 3204946 137470
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