Traditional cornbread muffins are made with cornmeal, if you don’t have any on hand or prefer fresh corn, you can still make cornbread muffins. This recipe is easy to make and the results are delicious!
I’ve made them with whole wheat flour, but all purpose flour can certainly be substituted.
- 3 cups corn kernels. You can use fresh, canned or frozen. Just defrost first.
- 2 cups whole wheat flour
- 2/3 cup sugar
- 1 tablespoon baking powder
- A pinch or two of salt
- 4 eggs, beaten
- 2 cups milk
- ½ cup vegetable oil
Makes: 24 cornbread muffins
How to Make Them
Start by preheating the oven to 400 F.
Next, chop up the corn until it looks something like this. I've used a big kitchen knife and pretended I was a Samurai Chef Master (yes, there was bloodshed, but not my own. I'm totally kidding, no one was hurt with my gigantic kitchen blade).
Now combine all the dry ingredients in a large bowl, including the flour, sugar, baking powder and salt.
Then, add the beaten eggs, milk and vegetable oil. Stir until well combined.
Then fold in the corn, until it’s evenly distributed.
Now, you can pour the batter evenly in the 24 muffin tins. The paper muffin cups are optional. I like to use them for easy clean up and then we put the papers in the green recycling bin when we’re done.
Bake at 400 F for about 20-25 minutes. They’re done when you gently press your finger on the top and the muffin springs back.
Serve warm. Add a little butter for an even more special treat.
If you tried it and like it, please comment below! If you throw corn in with your Jiffy mix, tell me that too! If you just want your mouth to water at the screen, please grab a napkin beforehand...Your monitor really hates drip-page!
~Keep The Sun Shining In Your ❤~