Corniest Corn Muffins

Corniest Corn Muffins

  • Servings: 12
  • Rating:


1 cup flour
1 cup cornmeal
6 Tbsp sugar
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
pinch nutmeg
1 cup buttermilk (or soured milk)
3 Tbsp unsalted butter, melted and cooled slightly
3 Tbsp neutral oil, like corn or canola
1 egg
1 egg yolk
1 cup corn kernals (thaw and dry, if using frozen)


Preheat the oven to 400 degrees. Grease or line 12 muffin cups.

In a large bowl, sift together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg. Set aside.

In another bowl, whisk together the buttermilk, butter, oil, egg and egg yolk until well combined. Pour this mixture into the dries, folding until just combined but still lumpy. Do not overmix. Fold in the corn kernals, and divide the mixture evenly into the muffin cups. Bake 15-18 minutes, until the tops are beginning to get golden, and a tester comes out clean. Remove from the oven, let rest in the pan for a few minutes, and then turn out onto a rack to cool.