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Sunny Corn Bread Muffins Recipe

Sunny Corn Bread Muffins Recipe

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. YIELD: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

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.

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.

Reviews for Sunny Corn Bread Muffins

Sort By :
MY REVIEW
lurky27
Reviewed Aug. 10, 2014

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

MY REVIEW
katlaydee3
Reviewed Oct. 6, 2013

"Very good muffins."

MY REVIEW
springleaf
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
Reviewed Mar. 5, 2009

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

MY REVIEW
FamilyCorner
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."

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