Hey there! Today I’ve got a recipe for you that I think you’ll love for all your summer parties and dinners- it’s the perfect recipe for sweet corn muffins. I’m baking it into muffins here, but you can also bake it in a quarter-sheet pan for normal cornbread and it’s honestly SO good.
I think the best cornbread is cake-like in texture, and I love the addition of fresh corn running throughout for a pop of texture. This is super easy to make- let’s get to it!
How to Make Sweet Corn Muffins
We’re starting off by roasting some corn on the cob in the oven until it’s golden brown and cooked through. Let it cool and cut the kernels off the cob. Then when it’s time to start the muffins, it’s a pretty classic creaming mixing method. Start by beating together the butter, oil, sugar, and honey until everything is light and fluffy
Then it’s time to add in the eggs and mix them through the batter. Next up we’re adding in the flour mixture and the buttermilk in alternating additions, mixing well between each addition. In the last addition of flour, add in the corn kernels along with the remaining dry ingredients and fold everything through.
This batter needs a little time to rest before baking- this helps the muffins rise higher as they bake. Optionally, you can top each muffin with a little sprinkle of coarse sugar and coarse salt before baking, which creates a lightly crisp top to each muffin as it bakes.
Bake the muffins until they are golden brown around the edges and a toothpick inserted in the center comes out with just a few crumbs on it. I think these are best served warm and with a little bit of salted butter- perfect for a side to any summer party, or really any time you just want some great cornbread. Enjoy!
Tips & Tricks for Sweet Corn Muffins
Here are all my tips and tricks to help you along the way to the perfect sweet corn muffins:
- Do I have to use fresh corn? You can replace the fresh roasted corn with drained canned corn, or even frozen corn, but I love the texture and flavor of fresh summer corn!
- Do I have to let the batter rest? Yes, don’t skip this step! It helps let the baking powder activate and create a taller muffin when baking.
- Do I have to bake these as muffins? You can also bake it in a quarter sheet sized pan for about 15 minutes instead for normal sliced cornbread.
- How do I know when the batter is finished mixing? You should mix the batter at each stage until just combined to avoid over mixing. This creates a soft, fluffy texture in your corn muffins.
- How do I know when the muffins are done baking? The muffins are finished baking when they become lightly golden brown around the edges and a toothpick inserted into the center comes out with just a few crumbs clinging to it.
- I’m at about 5,000 ft. above sea level and I find that most people who live between about 3,000-7,000 ft. above sea level do not need to make any adjustments to my recipes.
Enjoy!
Sweet Corn Muffins
Ingredients
- 1 1/4 cup all-purpose flour
- ¾ cup yellow cornmeal
- 1 tsp salt
- 1/4 tsp baking soda
- 1 tsp baking powder
- ½ cup softened unsalted butter
- ¼ cup vegetable oil
- 3/4 cup granulated sugar
- ⅓ cup honey
- 2 large eggs
- 1 ¼ cups buttermilk
- 1 1/2 cups fresh corn roasted (about 3 cobs)
Instructions
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To roast your corn, preheat your oven to 450 degrees and place the shucked corn onto a lightly greased sheet pan. Drizzle vegetable oil over the top and season generously with salt and pepper. Bake for 10-15 minutes, or until it becomes lightly golden all over. Let the corn cool completely before cutting the kernels off the cob.
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In a medium bowl, stir together the flour, cornmeal, salt, baking soda, and baking powder until combined and set this mixture aside.
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In a large bowl, beat together the softened butter, vegetable oil, sugar, and honey until the mixture is well combined and fluffy. Add in the eggs, beating between each addition and mix until combined. Add in the buttermilk and flour mixture in alternating additions, starting and ending with the flour. In the last addition of flour, add in your roasted cooled corn. Cover with plastic wrap and let the batter rest at room temperature for about 20-30 minutes.
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Preheat your oven to 400 degrees and line a 12-cup muffin tin with paper liners. Scoop the batter into the cups, filling each cup nearly to the top. Optionally, add coarse sugar and salt to the tops of each muffin before baking. Bake for 12-14 minutes, or until a toothpick comes out with just a few crumbs clinging to it. Repeat with remaining batter. Serve warm with butter.
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
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