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Cornbread Muffin Recipe with Corn

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A soft and fluffy cornbread muffin recipe with corn baked right into the batter. A delicious, easy way to incorporate fresh corn into an easy cornbread muffin that the whole family will enjoy.

Around this time every year the farmer’s market fills with stands selling just one thing – sweet corn. It’s staple crop around my neck of northern California and watching it grow through the summer, then suddenly be gone from the fields as I drive through town is an exciting thing. It means corn season is upon us and recipes like this cornbread muffins recipe are going to be cranking out of my kitchen soon.

When you can get a dozen cobs for five bucks you’d be corn crazy too! Seriously though, with fresh sweet yellow corn literally always in my fridge this time of year, I find myself throwing it into everything. Soft, fluffy cornbread muffins, sweetened with just enough brown sugar seemed like the perfect vehicle, and they are!

What is Cornbread?

We have the Native Americans to thank for cornbread. They ground corn and mixed it with water and salt to create the earliest cornbread. Things have changed a bit since then, but at it’s core cornbread is quite literally a quick bread made from corn. Well, cornmeal to be specific.

unwrapped cornbread muffin on a plate

Cornmeal is dried corn that’s ground in one of two milling processes, steel rollers or stone. Steel roller milling is most common, and results in one of three textures, fine, medium, or coarse.

Most cornbread muffin recipes call for medium grind. It’s the most common grind, and is often unlabeled. Fine and coarse ground, as well as stone ground, are all less common and will therefore be labeled specifically as such. If you just pick up ‘yellow cornmeal’ you’re usually safe.

Despite cornmeal being the ingredient that makes cornbread, well, cornbread, it’s not the only grain in the mix. Because cornmeal is often gritty and dense, cornbread is made with both corn and regular all purpose flour.

Cornbread Muffin Ingredients

Aside form cornmeal and flour, it takes a perfect concoction of other ingredients to make soft, fluffy cornbread muffins.

bowl of flour, cornmeal, and brown sugar with butter salt, eggs, baking powder, milk, and corn beside it

My cornbread muffin recipe with corn calls for just a few simple ones:

  • Cornmeal
  • All-purpose flour
  • Brown sugar
  • Salt
  • Baking powder
  • 1 cob yellow sweet corn
  • Eggs
  • Melted butter
  • Milk

Quick tip – when you’re baking anything, it’s always ideal to have your eggs at room temperature.

Aside from the ingredients you’ll also need a muffin pan and as I always recommend, a kitchen scale. While I do provide the best estimates for volume conversion, weight is more consistent and reliable in baking. Make the switch! You’ll appreciate not washing all the extra cups and bowls, I promise.

How to Make Cornbread Muffins with Corn

With your ingredients gathered and cornbread muffin recipe in hand, it’s time to get baking. Cornbread is a type of quick bread, so it comes together in just a few simple steps.

Step 1 – Prep

To make cornbread muffins with fresh corn, you first need to melt some butter. Do this first because you want to allow the butter to cool slightly before adding it to other ingredients. Adding hot butter at the same time as the eggs and milk can cause curdling and mess with the texture of the muffins.

Then remove the husk and silks from the cob and slice the kernels off. I find it easiest to cut the kernels off by placing the flat end of the corn in a bowl and slicing straight down from the top to bottom with a sharp knife. The bowl catches the falling kernels for less mess. Bonus tip, if you’re knife is getting stuck as you cut, it’s likely you’re cutting too deep into the cob and removing more than just the kernel. Move your knife out and try again. Set aside.

If you want some tips on cleaning silks from your corn, here’s an article to help!

Step 2 – Preheat

Next, preheat your oven to 350°F and line your muffin pan with liners. If you don’t have liners, or simply prefer not using them, butter and lightly flour every muffin cup.

This recipe does make more than 12 muffins, so I recommend the liners if for nothing other than ease of use when you’re emptying a hot pan for the second batch.

Step 3 – Combine wet and Dry

Next combine all the dry ingredients in a bowl. This includes flour, cornmeal, baking powder, salt, and sugar. Whisk to combine and make sure there are no clumps of brown sugar. Beat the eggs into the milk and pour into the dry mix with the cooled butter. Stir until combined. Small lumps are okay, as long as the flour is incorporated.

bowl of cornbread muffin batter

Once your batter is together, add in your fresh corn and stir gently to disperse evenly through the batter. It’s important to wait until after the batter is together. Adding the corn early can lead to flour sticking to the damp kernels and lead to lumpy batter.

Step 4 – Scoop and Bake

Now you’re ready to fill your muffin pan and bake up your cornbread muffins! I like to use a cookie scoop to do this – less mess around the top of the pan and makes it easier to evenly fill every cup.

a muffin pan filled with cornbread batter

This is where your personal tastes come into play. I like big full cornbread muffins, so I fill each muffin liner up to about a 1/4″ below the rim. You can fill them less and have more, smaller muffins. At a minimum fill them about 2/3 of the way.

Then pop them in the oven for 15 minutes. Remove the pan and let the muffins cool for a few minutes, just until you can handle the liners enough to move the muffins to a cooling rack. Place more liners (I needed 6 more) and fill them again, then back in the oven for another 15 minutes.

cornbread muffins baked in the muffin tin

Common Questions

Can I use frozen or canned corn?

While I HIGHLY recommend going with fresh, uncooked corn cut from the cob from a flavor perspective, you can technically substitute either canned or frozen corn. Make sure frozen corn is thaw and completely drained of any excess water. This goes the same for canned corn. Excess liquid will effect the texture of your cornbread muffins.

You can also use sweet white corn instead of yellow.

Can I leave the corn out?

Yes! You can absolutely can, the batter works just as well without it.

Can this be baked in a pan instead of a muffin tin?

Yes, I’ve baked this in a 9×13 pan and an 8×8, the latter was thicker and denser while the 9×13 had nice edges on more pieces. Go with what you like, simply adjust bake time to 25 to 35 minutes.

Can I make this with fine or coarse cornmeal

I have personally used fine and medium cornmeal with great results. I don’t like the chew of coarse cornmeal in these muffins but that’s a personal taste thing.

If you find something labeled corn flour and live in the US that is likely fine, however outside the US corn flour can refer to corn starch and that won’t work.

Can I leave out the flour?

This particular recipe does not work without flour, but if you’re looking for a no flour version of cornbread that still has corn kernels in it, check out this recipe from Show Me The Yummy.

Eat and Enjoy!

That’s it! Your soft and fluffy cornbread muffins with fresh corn are ready to enjoy. Serve them up while they’re warm with a pat of butter and a drizzle of honey and you won’t be able to stop at one!

I hope you and everyone at your dinner table enjoy these. They keep well for 3 days stored in an airtight container, and can also be frozen for up to 4 months. Until next time, Happy eating!

one cornbread muffin cut open

Cornbread Muffins with Corn

Print Recipe
Soft and fluffy cornbread muffins with fresh sweet yellow corn baked right in.
Prep Time:10 mins
Cook Time:30 mins
Total Time:40 mins

Ingredients

  • 226 grams All-purpose flour 8 ounces or 1 1/2 cups spooned and leveled
  • 115 grams cornmeal 4 ounces or 3/4 cups, spooned and leveled
  • 115 grams brown sugar 4 ounces or 3/4 cups, lightly packed
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 cob yellow corn 1 1/2 cups kernels
  • 2 large eggs
  • 4 ounces butter 1/2 cup
  • 10 ounces milk 1 1/4 cups

Instructions

  • Melt butter and set aside. Prep a muffin pan with liners or a coating of butter and flour, and preheat the oven to 350°F.
  • Shuck corn and remove silks as best you can. Place the flat end of the corn against the bottom of a shallow bowl and slice the corn from the cob into the bowl. Discard cob and set kernels aside.
  • Combine flour, cornmeal, brown sugar, baking powder, and salt in a large bowl and whisk to combine.
  • Measure the milk into a bowl and whisk eggs into it. Add milk mixture and melted butter to the dry mixture and stir gently until batter comes together.
  • Add fresh kernels into the batter and stir to disperse.
  • Scoop into muffin cups until 3/4 of the way full. Bake for 15 minutes.
  • Remove first pan from the oven and let cool a few minutes or just until cool enough to remove to cooling rack.
  • Add new liners to pan and fill with remaining batter. Return to oven and bake for 15 minutes.
  • Remove to cooling rack and when all the muffins are completely cool store in an airtight container for up to 3 days.

Nutrition

Serving: 1muffin | Calories: 159kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 193mg | Potassium: 128mg | Fiber: 1g | Sugar: 7g | Vitamin A: 217IU | Calcium: 54mg | Iron: 1mg
Course: bread, Side Dish
Cuisine: American
Keyword: baked goods, side dish
Servings: 18
Calories: 159kcal
Author: Mikayla M

Nutrition information and cooking times are provided as a best estimate. Values may vary based upon ingredients and equipment.

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8 Comments

  1. In what country is 8 oz considered 1.5 cups. Then later in the recipe you go back to 4 oz is ½ cup. Try consistency please.

    1. Hi B van dyck,

      I’ll admit, I had to let your comment sit for a while because frankly, I don’t appreciate the rudeness. BUT since I’m here to help home cooks learn, I’m going to politely explain where your confusion is coming from.

      The ounce measurements on this recipe are by weight, not by volume. Here in the US where many home bakers are more familiar with the volume measurement, this gets confusing, I understand. By volume (as in you’re filling a measuring cup with an ingredient and using that to determine the proper amount) 1 cup is generally 8 ounces….at least for water.

      NOW, when you start using things that are denser/less dense than water (take flour, syrups, sugar, etc) the weight of 1 cup is going to be different. 1 cup of all purpose flour can be 4-6 ounces BY WEIGHT, this can vary based on how you measure 1 cup. For EVERY SINGLE recipe I provide on this website, I measure both by volume and by weight, multiple times, to ensure that I’m being accurate. For my end, 1.5 cups of the flour I was using (when spooned and levelled, not scooped out of a jar, because yes that changes things), measured to 8 ounces by weight.

      I read through the entire post, since it’s been a while, and nowhere do I reference 4 ounces being half a cup of flour…but I do reference 4 ounces being 1/2 cup of butter, which is information printed right on those handy little sticks. 1 stick = half a cup = 4 ounces.

      Long story short, this is exactly why I recommend in my post that home bakers invest in a kitchen scale. It makes things more consistent, so all you have to do is dump 8 ounces of flour into the bowl, not worry about whether you flour is different, your measuring cups are different, or if you scooped your flour out of the jar the right way. I hope this clearly explains how I am, in fact, quite consistent. I work very hard to provide high quality recipes (as do many bloggers), and next time, I’d appreciate your understanding and compassion when asking a question. That being said, I’m also going to include grams going forward, as that seems to be less confusing. I hope you’re having a better day!

    1. Hi Colleen, I freeze muffins all the time! I just pop them into a freezer bag and lay the bag flat so they can freeze without sticking to each other. When you’re ready to eat just pull them out and let them thaw! I’d say 3 months max in the freezer, and they’ll be good for a few days once thawed. Hope that helps!

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