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Golden Corn Muffins

When I was little, my grandmother made corn bread in a cast-iron skillet in a wood-burning oven. This recipe is the closest I've come to being as good as hers.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    1 dozen


  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 3/4 cup cubed butternut squash, cooked and mashed
  • 3/4 cup buttermilk
  • 2 tablespoons vegetable oil
  • 1/2 cup frozen corn, thawed


  • In a large bowl, combine the flour, cornmeal, brown sugar, baking powder, salt and baking soda. Combine the egg, squash, buttermilk and oil; stir into the dry ingredients just until blended. Fold in corn.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts
1 each: 142 calories, 3g fat (1g saturated fat), 18mg cholesterol, 340mg sodium, 25g carbohydrate (6g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

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