Cornbread
Muffins Made with Real Corn
Traditional cornbread
muffins are made with cornmeal, if you don’t have any on hand or prefer fresh
corn, you can still make cornbread muffins. This recipe is easy to make and the
results are delicious.
Ingredients:
- 3 cups corn kernels. You can use fresh, canned or frozen. Just defrost first.
- 2 cups whole wheat flour
- 2/3 cup sugar
- 1 tablespoon baking powder
- A pinch or two of salt
- 4 eggs, beaten
- 2 cups milk
- ½ cup vegetable oil
Makes: 24 cornbread muffins
How
to Make Them
Start by preheating the
oven to 400 F.
Next, chop up the corn
until it looks something like this. I’ve used a Pampered Chef food chopper on a
cutting board to achieve this. You could use a food processor, but don’t create
a puree…unless you want to hide the texture of the corn in the muffins. It’s
actually quite delicious with little bits of corn in it, so I just chop it. Set
aside.
Now combine all the dry
ingredients in a large bowl, including the flour, sugar, baking powder and
salt.
Then, add the beaten
eggs, milk and vegetable oil. Stir until well combined.
Then fold in the corn,
until it’s evenly distributed.
Now, you can pour the
batter evenly amongst 24 muffin tins. The paper muffin cups are optional. I
like to use them for easy clean up and then we put the papers in the green
recycling bin when we’re done.
Bake at 400 F for about
20-25 minutes. They’re done when you gently press your finger on the top and
the muffin springs back.
Serve warm. Add a little
butter for an even more special treat.
