In my house, there’s never a wrong time or way to have cornbread. And based on how fast these flew off my counter and into my kids’ hands, these corn muffins are no exception. They’re the perfect combination of sweet and savory, with crunchy kernels of fresh corn baked in and a perfectly golden, crispy top. They’re insanely good warm out of the oven with butter, and they’re moist enough to pack in your lunch and take on the go the next day. With all the corn ripening in the fields, it’s the perfect time to whip up a batch.
True confession time: I don’t really enjoy corn on the cob. I already know I’m the exception; no one in my family can believe my weird tastes. But I don’t love the texture (clearly I have a food texture hang up, given my dislike of watermelon) and I hate always having corn floss in my teeth afterward. But my kids and husband loooove it, so when I remember to be a good and generous person I make sure to pick up fresh corn when I’m grocery shopping. And since even though I don’t like the fresh stuff I still love cornbread (I’m allowed a few contradictions), I found myself with an extra ear of corn and a craving to make corn muffins.
These muffins take a standard sweet corn bread recipe and add a cup of fresh corn kernels. The kernels add a great crunch and burst of fresh sweetness to satisfy your cravings. And while this recipe is great on its own, it’s also an excellent canvas for anything else you love in your cornbread. I could see chopped bacon, jalapeños, cheddar cheese, or chives all working here. Or throw them all in and call it an everything corn muffin! I could get on board with that.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup sugar
- 2 eggs
- 1 cups milk (I used 2%)
- 4 tablespoons butter, melted and cooled
- 1 cup fresh corn kernels
- Preheat the oven to 350°F and line a 12-muffin tin with paper liners or butter the pan generously.
- In a large bowl, stir together the cornmeal, flour, baking powder, sugar and salt. In a separate bowl, whisk together the eggs, milk, and melted butter.
- Pour the wet ingredients into the dry and stir gently with a rubber spatula to combine. Add the fresh corn kernels and stir until mixed in.
- Bake for 15-16 minutes, until golden and a tester inserted into the center comes out clean.
- Allow to cool in the pan for a few minutes, then serve warm or at room temperature.