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
total:
27 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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; fat 8g; cholesterol 36mg; saturated fat 1g; carbohydrates 40g; insoluble fiber 2g; protein 6g; sodium 727mg.
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