Corn Muffins
Prep time
Cook time
Total time
These corn muffins are a great combination of savory and sweet, with the added crunch of fresh corn kernels.
Serves: 12 muffins
  • 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
  1. Preheat the oven to 350°F and line a 12-muffin tin with paper liners or butter the pan generously.
  2. 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.
  3. 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.
  4. Bake for 15-16 minutes, until golden and a tester inserted into the center comes out clean.
  5. Allow to cool in the pan for a few minutes, then serve warm or at room temperature.
Recipe by Today We Bake at