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Sage Corn Muffins

These muffins are moist and flavorful— try them instead of rolls with most any meal.
  • Total Time
    Prep: 15 min. Bake: 25 min. + cooling
  • Makes
    1 dozen


  • 1-1/2 cups yellow cornmeal
  • 1/2 cup all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/4 cup butter, melted
  • 1-1/2 cups cream-style corn
  • 1/2 cup chopped fresh sage or 1 to 2 teaspoons ground sage
  • 1/4 teaspoon pepper


  • In a bowl, combine cornmeal, flour, sugar, baking powder and salt. Whisk the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in corn, sage and pepper.
  • Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

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  • angelasandoval
    Dec 4, 2011

    Found these muffins, while moist, were a little on the crumbly side but loved the addition of sage (I used fresh sage)! Mmmm!