Description
These easy cornbread muffins with corn are buttery, moist, fluffy, and packed with real corn kernels. A perfect side dish for chili, barbecue, soups, and family dinners.
Ingredients
Units
Scale
- 1 cup yellow cornmeal
- 1/2 cup flour
- 1/4 cup sugar
- 1/8 teaspoon baking soda
- Pinch of kosher salt
- 1/4 cup butter, melted
- 1 large egg
- 3/4 cup buttermilk
- 1/2 cup frozen sweet corn
Instructions
- Butter or spray a muffin tin with cooking spray.
- Combine 1 cup yellow cornmeal, 1/2 cup flour, 1/4 cup sugar, 1/8 teaspoon baking soda, and a pinch of salt in a bowl.
- Add 1 large egg, 3/4 cup buttermilk, and 1/2 cup corn kernels and mix, then pour in 1/4 cup melted butter. Combine into a smooth batter, but don't overmix.
- Pour batter into prepared muffin cups and bake at 400ºF for 20 mins, until edges start to brown and a toothpick comes out clean when inserted into the center of the muffins.
- Serve with plenty of butter and honey.
