one cornbread muffin cut open
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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
Course: bread, Side Dish
Cuisine: American
Keyword: baked goods, side dish
Servings: 18
Calories: 159kcal
Author: Mikayla M


  • 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