Masa Polenta Cornbread Corn Muffins
Elevate your cornbread game with these irresistibly moist and flavorful Masa Polenta Cornbread Corn Muffins! This recipe combines the hearty textures of masa harina and polenta with classic cornbread ingredients for a delightful twist on a southern staple. Perfectly balanced with a touch of granulated sugar and optional honey sweetness, each muffin bakes up golden, with a tender crumb that's studded with optional corn kernels for extra bursts of sweetness and texture. Quick and easy to prepare in just 35 minutes, these muffins are the ultimate sidekick to soups, stews, and chili or a standout star with a pat of butter and drizzle of honey on top. Packed with both rustic flavor and culinary charm, these muffins are sure to become a household favorite!
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Recipe Information
Ingredients
- 1 cup Masa harina
- 1 cup Polenta (coarse cornmeal)
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Salt
- 0.25 cup Granulated sugar
- 0.5 cup Unsalted butter, melted and slightly cooled
- 1.25 cups Buttermilk
- 2 Eggs
- 1 cup Canned corn kernels, drained (optional)
- 2 tablespoons Honey (optional, for added sweetness)
Instructions
Preheat your oven to 400°F (200°C) and line a standard 12-cup muffin tin with paper liners or lightly grease each cavity with butter or cooking spray.
In a large mixing bowl, whisk together the dry ingredients: masa harina, polenta, all-purpose flour, baking powder, baking soda, salt, and granulated sugar.
In a separate bowl, whisk together the wet ingredients: melted butter, buttermilk, eggs, and honey (if using).
Gradually pour the wet ingredients into the bowl with the dry ingredients and stir just until combined. Be careful not to overmix—the batter should look slightly lumpy.
Fold in the drained canned corn kernels gently, if you're using them.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm with butter, honey, or as a side to your favorite soups, stews, or chili.
Nutrition Facts
Calories |
3163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.4 g | 159% | |
| Saturated Fat | 71.0 g | 355% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 664 mg | 221% | |
| Sodium | 5715 mg | 248% | |
| Total Carbohydrate | 458.0 g | 167% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 116.8 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 522 mg | 40% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1514 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
