Sunny Corn Bread Muffins
Total TimePrep/Total Time: 30 min.
- 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
- 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 Facts1 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.
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.
Aug 10, 2014
Yum! Whole wheat flour works great. Instead of buttermilk, I used milk that expired a week ago.
Oct 6, 2013
Very good muffins.
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.
Mar 5, 2009
I posted new recipes in my Recipe Box for Corn Breads and Muffins NanZim
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.
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