Jumbo Corn Muffins

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.

Jumbo Corn Muffins
Servings: 6 Prep 5 mins Bake 450°F 22 mins


  • 1 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • pinch cayenne pepper
  • 2/3 cup buttermilk
  • 3 tablespoons vegetable oil
  • 1 large egg
  • 2/3 cup corn kernels (about 1 ear fresh)

Make It

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

2. 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.

3. 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

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 262, Fat, total (g): 8, chol. (mg): 36, sat. fat (g): 1, carb. (g): 40, fiber (g): 2, pro. (g): 6, sodium (mg): 727, Percent Daily Values are based on a 2,000 calorie diet.