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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 muffins


  • 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 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.

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  • 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.