Sunny Corn Bread Muffins

Name: Sunny Corn Bread Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 muffins.
Cuisine: Comfort Food Bread Recipes, Comfort Food Recipes, Comfort Food Vegetarian Recipes
Ingredients: 3/4 cup all-purpose flour; 3/4 cup yellow cornmeal; 2 tablespoons sugar; 1 teaspoon baking powder; 1 teaspoon salt; 1 large egg; 2/3 cup buttermilk; 3 tablespoons canola oil; 1 cup whole kernel corn

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

Ingredients

3/4 cup all-purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1 large 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 inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition 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.

Originally published as Double Corn Bread in Taste of Home June/July 2006

Reviews

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Average Rating:

ebramkamp

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.
lurky27

Aug 10, 2014

Yum! Whole wheat flour works great. Instead of buttermilk, I used milk that expired a week ago.
katlaydee3

Oct 6, 2013

Very good muffins.
springleaf

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.
NanZim

Mar 5, 2009

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

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.