CORNBREAD MUFFINS WITH FRESH CORN RECIPES

Name: Fresh Corn Cornbread Muffins
Yield: Makes 12
Ingredients: Nonstick vegetable oil spray; 1½ cups all-purpose flour; 1¼ cups cornmeal; ¼ cup plus 2 Tbsp. sugar; 2½ tsp. baking powder; ¾ tsp. baking soda; 2¼ tsp. kosher salt; 1½ tsp. freshly ground black pepper; 2 cups fresh corn kernels (from about 2 cobs), divided; 2 large eggs plus 1 large egg yolk; ¾ cup sour cream; ? cup milk; ½ cup (1 stick) melted unsalted butter, cooled; Flaky sea salt

FRESH CORN CORNBREAD MUFFINS RECIPE | BON APPÉTIT

Fresh Corn Cornbread Muffins Recipe | Bon Appétit image

Made with cornmeal and fresh corn kernels, these not-too-sweet tender muffins are just as good alongside barbecue as they are slathered with butter at the breakfast table.

Provided by Molly Baz

Yield Makes 12

Number Of Ingredients 14

Ingredients

Nonstick vegetable oil spray
1½ cups all-purpose flour
1¼ cups cornmeal
¼ cup plus 2 Tbsp. sugar
2½ tsp. baking powder
¾ tsp. baking soda
2¼ tsp. kosher salt
1½ tsp. freshly ground black pepper
2 cups fresh corn kernels (from about 2 cobs), divided
2 large eggs plus 1 large egg yolk
¾ cup sour cream
? cup milk
½ cup (1 stick) melted unsalted butter, cooled
Flaky sea salt

Steps:

Preheat oven to 400°. Generously coat a standard 12-cup muffin pan with nonstick spray.
Whisk flour, cornmeal, sugar, baking powder, baking soda, kosher salt, and pepper in a large bowl. Stir in 1½ cups corn.
Lightly whisk eggs and egg yolk in a medium bowl, then whisk in sour cream, milk, and butter.
Create a well in the center of dry ingredients. Pour egg mixture into well and stir with a wooden spoon until batter is just combined.
Divide batter among prepared muffin cups. Top with remaining ½ cup corn, then sprinkle with sea salt.
Bake muffins, rotating pan halfway through, until tops are golden brown and a tester inserted into the center comes out clean, 18–20 minutes. Let cool slightly in pan. Transfer muffins to a wire rack and eat while warm or let cool completely.
Do Ahead: Muffins can be made 1 day ahead. Store in an airtight container at room temperature.

CORNBREAD MUFFINS I RECIPE | ALLRECIPES

Cornbread Muffins I Recipe | Allrecipes image

These muffins are very similar to the ones found in a famous down-home cooking restaurant. They're so simple to make and taste great because they have real pieces of corn as well as corn meal.

Provided by Lisa K

Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 12 muffins

Number Of Ingredients 10

Ingredients

½ cup butter, softened
? cup white sugar
¼ cup honey
2 eggs
½ teaspoon salt
1?½ cups all-purpose flour
¾ cup cornmeal
½ teaspoon baking powder
½ cup milk
¾ cup frozen corn kernels, thawed

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Nutrition Facts : Calories 242.9 calories, CarbohydrateContent 37.4 g, CholesterolContent 52.1 mg, FatContent 9.2 g, FiberContent 1.2 g, ProteinContent 4 g, SaturatedFatContent 5.3 g, SodiumContent 191.1 mg, SugarContent 17.9 g

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