For the best flavor, use fresh corn kernels cut from the cob in the batter of these extra-large corn muffins. If you don't have fresh corn, thawed frozen corn kernels will do.

Source: Family Circle

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Recipe Summary

prep:
5 mins
bake:
22 mins at 450°
Servings:
6
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Ingredients

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Directions

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  • Heat oven to 450 degrees F. Coat a 6-indentational jumbo muffin tin with nonstick spray.

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  • In bowl. whisk flour, cornmeal, sugar, baking powder, salt and cayenne. In small bowl, whisk buttermilk, oil and egg. Add buttermilk mixture to flour mixture, stir just until moistened. Fold in corn. Divide evenly among muffin cups.

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  • Bake at 450 degrees F for 22 minutes or until tops are golden. Remove muffins directly to wire rack; cool. Serve slightly warm or store at room temperature until serving, up to 2 days.

Nutrition Facts

262 calories; total fat 8g; saturated fat 1g; cholesterol 36mg; sodium 727mg; carbohydrates 40g; fiber 2g; protein 6g.

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