Perfect Cornbread Muffins with Corn
Bite into golden perfection with these **Perfect Cornbread Muffins with Corn**, the ultimate combination of soft, fluffy texture and bursts of sweet corn in every bite. Made with a mix of **yellow cornmeal and all-purpose flour**, these muffins achieve the ideal balance of tender crumb and a rustic, slightly gritty bite. The addition of **buttermilk, melted butter, and a touch of honey** infuses subtle richness and sweetness, while whole corn kernels—whether canned or frozen—add delightful pops of flavor and texture. Ready in just under 30 minutes, these muffins are effortlessly easy to whip up and make the perfect side for comforting soups, hearty chilis, or a delicious standalone snack. Serve them warm with a pat of butter for a classic, cozy treat that's sure to please! **Homemade cornbread muffins** never tasted so good.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 0.333 cup granulated sugar
- 1 tablespoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.333 cup unsalted butter (melted and slightly cooled)
- 1 large egg
- 2 tablespoons honey
- 1 cup canned or frozen corn kernels (drained if canned or thawed if frozen)
Instructions
Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium-sized bowl, whisk together the buttermilk, melted butter, egg, and honey until smooth.
Pour the wet ingredients into the bowl with the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
Fold in the corn kernels, making sure they are evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake the muffins in the preheated oven for 16-18 minutes or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm with butter for a classic touch, or enjoy them as they are!
Nutrition Facts
Calories |
2357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 3661 mg | 159% | |
| Total Carbohydrate | 368.5 g | 134% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 126.9 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 351 mg | 27% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1319 mg | 28% | |
*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.
