Cornbread Muffins with Corn
Soft and fluffy cornbread muffins with fresh sweet yellow corn baked right in.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
- 8 ounces All-purpose flour 1 1/2 cups
- 4 ounces cornmeal 3/4 cups
- 4 ounces brown sugar 3/4 cups
- 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
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.
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