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Jumbo Corn Muffins

Jumbo Corn Muffins created by Lvs2Cook

You will need a six-cup jumbo muffin pan to make these muffins. You can use fresh corn kernels (about 1 ear), frozen corn kernels (unthawed), or canned corn kernels. They are so good and go with all kinds of meals -- from chili to chicken. The original recipe is from Family Circle.

Ready In:
32mins
Serves:
Units:

ingredients

directions

  • Heat oven to 450º.
  • Grease a 6 cup jumbo muffin pan with nonstick spray.
  • Whisk flour, cornmeal, sugar, baking powder, salt and cayenne together in a bowl.
  • In a small bowl, whisk together buttermilk, oil and egg.
  • Add buttermilk mixture to to flour mixture and stir until ingredients are just moistened.
  • Fold in corn.
  • Divide batter evenly among muffin cups.
  • Bake at 450º for 22 minutes or until tops are golden.
  • Remove muffin to wire rack and cool.
  • Serve slightly warm or at room temperature.
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@Lvs2Cook
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@Lvs2Cook
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"You will need a six-cup jumbo muffin pan to make these muffins. You can use fresh corn kernels (about 1 ear), frozen corn kernels (unthawed), or canned corn kernels. They are so good and go with all kinds of meals -- from chili to chicken. The original recipe is from Family Circle."
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  1. gulfluver47
    I followed the directions except I didn't have any buttermilk on hand so I found a substitute and the muffins turned out beautifully. I'll be making them again soon!
    Reply
  2. Lvs2Cook
    Jumbo Corn Muffins Created by Lvs2Cook
    Reply
  3. Lvs2Cook
    You will need a six-cup jumbo muffin pan to make these muffins. You can use fresh corn kernels (about 1 ear), frozen corn kernels (unthawed), or canned corn kernels. They are so good and go with all kinds of meals -- from chili to chicken. The original recipe is from Family Circle.
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