Made with real cornmeal and corn kernels, these corn muffins really are the corniest. Spread a warm muffin with a little softened butter, and you won’t be able to resist a second!
Yesterday I made a huge pot of turkey chili in my slow cooker. The day was a bit dreary, with cloudy skies and a light wind. With highs in the low 70’s, it was as close to chili weather as it’s been recently.
Learn more about my Time-Saving Healthy Family Meal Plan.
What better to serve with chili than corn muffins. The Corniest Corn Muffins, to be exact. I think the name alone makes these muffins taste a bit cornier. If you try them, you’ll have to let me know if you agree. 🙂
I will admit that I’ve made quite a few batches of the just-add-water to a mix cornbread muffins in the past. They are so convenient, but they don’t really fit with my goal of avoiding packaged foods with questionable ingredients. Plus, the taste is just not all that it could be.
Now that I’ve made these Corniest Corn Muffins, I don’t think I’ll be able to go back. The cornmeal in the batter gives these an irresistible texture. I also loved the little kernels of corn speckled throughout each muffin. Warm and smeared with some softened butter, these muffins are the perfect example of what a cornbread muffin should taste like.
- 1 cup all-purpose flour
- 1 cup yellow cornmeal, preferably stone-ground
- 6 tbsp. sugar
- 2 ½ tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- 3 tbsp. unsalted butter, melted and cooled slightly
- 3 tbsp. canola oil
- 1 cup buttermilk
- 1 large egg, plus 1 egg yolk
- 1 cup corn kernels – fresh, frozen, or canned (if canned, drain and pat dry)
- Preheat oven to 400 degrees F, with a rack centered in the middle position. Line a muffin tin with paper liners. Or, spray or butter the wells of the muffin tin. Place the muffin tin on a baking sheet.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a medium bowl or 2-cup glass liquid measuring cup, combine the melted, cooled butter, oil, buttermilk, egg, and egg yolk. Whisk until smooth.
- Pour wet ingredients into the bowl with the dry ingredients and stir until barely combined. There should still be a few lumps in the batter. Gently stir in the corn.
- Divide the batter between the prepared muffin cups. Bake for 15-18 minutes, until a tester inserted in the center of a muffin comes out clean and muffins are lightly golden brown. Let cool in the pan for 5 minutes before serving.