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Adding fresh corn to cornbread muffins makes them moist and delicious, you’ll never know they’re light!
Cornbread Muffins
For years, I attempted to make a healthier, low-fat cornbread, but I never liked the outcomes and at all times gave up. That was until I tested a cornbread recipe for health foods diets Easy using grated zucchini that got here out so perfectly. I now have a terrific base, which I used to create this healthy cornbread muffin recipe. This version adds moisture and sweetness with fresh corn kernels, and so they’re PERFECT! Serve this as a side dish, or enjoy it for breakfast! For an additional cornbread recipe, don’t miss my Cornbread Stuffing. And if you happen to’re searching for more bread recipes to serve for the vacations, try these Garlic Cheddar Biscuits and Garlic Knots.
Why This Corn Muffin Recipe Works!
- Make Ahead: In case you’re serving these sweet cornbread muffins for the vacations, make them a day or two before your event and store them in an airtight container.
- Easy Side Dish: This cornbread pairs well with many various meals, every thing from soups and chilis to meat and chicken with vegetables.
- Healthy: I used less oil than most cornbread muffin recipes, so one serving only has __calories. Plus, the fresh corn adds extra nutrients, like B vitamins and vitamin C.
Cornbread Muffin Ingredients
- Corn: Cut off the kernels from two ears of corn.
- Cornmeal: You’ll need a cup of coarse yellow cornmeal.
- Flour: Use all-purpose or gluten-free flour, like Cup4Cup.
- Granulated Sugar gives these cornbread muffins some sweetness.
- Baking Powder helps the muffins rise.
- Kosher Salt balances the sweetness and improves the feel.
- Milk: Use a cup of almond or skim milk.
- Eggs: You’ll need three large eggs.
- Oil: Select a neutral oil, like canola or grapeseed.
How one can Make Cornbread Muffins
- Pulse the corn in a food processor.
- Dry Ingredients: Whisk the cornmeal, flour, sugar, baking powder, and a teaspoon of salt.
- Wet Ingredients: Make a well in the midst of the dry ingredients, and add the milk, eggs, corn, and oil. Stir just until the mixture comes along with only just a few remaining lumps.
- Bake: Pour the batter right into a muffin pan sprayed with oil, and bake at 400°F for 15 to twenty minutes. They’re ready after they’re golden and a toothpick inserted into the middle comes out clean.
Variations
- Corn: Swap fresh corn for canned or thawed, frozen corn.
- Add Ingredients: Like cheese, jalapeños, fresh herbs for various flavors.
- Baking Pan: Be at liberty to bake this cornbread in an 9-inch round cake pan for 22 to 25 minutes.
How one can Keep Cornbread from Sticking to Muffin Pan
You’ll be able to prevent cornbread muffins from sticking to the pan in just a few ways:
- Generously spray your muffin tin with oil.
- Use a silicone muffin pan.
- Use parchment paper liners within the muffin cups.
What to Serve with Cornbread Muffins
These moist cornbread muffins could be great paired with so many various meals.
Suggestions for Moist Muffins:
- Don’t Overmix: Overmixing the batter could make the muffins tough.
- Corn Kernels: Adding corn kernels can provide your muffins extra moisture and texture.
- Check Early: Start checking for doneness just a few minutes before the timer goes off to forestall over-baking.
- Storage: Store any leftover muffins in an airtight container to maintain them moist.
How one can Keep Cornbread Muffins from Drying Out
To maintain cornbread muffins moist, storing them in an airtight container is crucial. They will stay at room temperature for as much as 3 days, but I prefer to maintain them refrigerated for as much as 5 days or frozen for 3 months. Reheat them within the microwave or oven until warm.
More Corn Recipes You’ll Love
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Yield: 12 servings
Serving Size: 1 muffin
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Preheat the oven to 400F. Spray a 12-cup muffin tin generously with oil.
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Place corn in a mini food processor and pulse just a few times.
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In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, and 1 teaspoon kosher salt.
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Make a well in the middle of the dry ingredients and add the milk, eggs, corn and three tablespoons neutral oil, akin to canola or grapeseed. Stir just until the mixture comes together and only just a few lumps remain.
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Pour the batter into the prepared muffin pan and bake for 15 to twenty minutes, or golden and a toothpick inserted into center will come out clean.
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Let the muffins cool within the pan for just a few minutes, serve warm or cold.
Last Step:
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Serving: 1 muffin, Calories: 170 kcal, Carbohydrates: 27 g, Protein: 4 g, Fat: 5.5 g, Saturated Fat: 1 g, Cholesterol: 46.5 mg, Sodium: 237 mg, Fiber: 1.5 g, Sugar: 9 g