Corn Muffins With Real Corn

READY IN: 24mins
Recipe by Chef Jean

I love the addition of the sweet corn in this recipe. This is on the sweeter side of corn muffins. They go wonderfully with tomato soup.

Top Review by linguinelisa

These muffins were great! I cut the recipe in half but other than that followed the recipe and everything turned out great. Made for Please Review My Recipe cooking game.

Ingredients Nutrition

  • 2 cups flour
  • 2 cups self-rising cornmeal
  • 12 cup sugar
  • 2 cups buttermilk
  • 2 eggs, beaten
  • 12 teaspoon salt
  • 12 cup sweet corn, canned or 12 cup cooked corn
  • 34 cup butter, melted

Directions

  1. Sift the flour, cornmeal, sugar and salt into a large bowl.
  2. Make a well in the center and pour the buttermilk, buter and eggs inches.
  3. Stir just until combined.
  4. Fold in the corn.
  5. Pour into a lightly greased muffin pan, filling each cup half way.
  6. Bake for 6-8 minutes at 400 degrees then turn the pan and bake for 6 more mnutes.

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