Sunny Corn Bread Muffins Recipe

4.5 6 4
Sunny Corn Bread Muffins Recipe
Sunny Corn Bread Muffins Recipe photo by Taste of Home
Publisher Photo

Sunny Corn Bread Muffins Recipe

Read Reviews
4.5 6 4
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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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.
Fill greased muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick 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 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.

  • 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
  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 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSunny Corn Bread Muffins

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
ebramkamp User ID: 702841 267501
Reviewed May. 30, 2017

"I read the reviews before making these. Based on the reviews I used a whole can of creamed corn instead of the cup of whole kernel corn. The muffins were delicately sweet. Just perfect. They disappeared rapidly. I will be making these again. Next time I may add some chopped chives from my garden."

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