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Sunny Corn Bread Muffins

By: Nancy Zimmerman

"Corn kernels add sunny taste and texture to these moist muffins, a great accompaniment to our summer barbecue. Theyre especially good warm, so if I bake them ahead, I warm them on the grill or in the microwave before serving. --Nancy Zimmerman, Cape May Court House, New Jersey"

Rate/Review | Read Reviews (23)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

3/4 cup all-purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1 egg
2/3 cup buttermilk
3 tablespoons canola oil
1 cup whole kernel corn

Directions

In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn.
Fill greased muffin cups three-fourths full. Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Footnotes

Nutrition Facts: 1 muffin equals 187 calories, 6 g fat (1 g saturated fat), 27 mg cholesterol, 460 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.