Sunny Corn Bread Muffins
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
Reviews
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.
Yum! Whole wheat flour works great. Instead of buttermilk, I used milk that expired a week ago.
Very good muffins.
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.
I posted new recipes in my Recipe Box for Corn Breads and Muffins NanZim
They looked beautiful when they came out of the oven but they tasted really bland. I'm still searching for a sweeter corn bread.