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Sunny Corn Bread Muffins

Name: Sunny Corn Bread Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 muffins.
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

4 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

8 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

Sunny Corn Bread Muffins Recipe photo by Taste of Home

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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.

Sunny Corn Bread Muffins

Total Time

Makes

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Ingredients

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