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Sunny Corn Bread Muffins

Rated as 4 out of 5 Stars

"Corn kernels add sunny taste and texture to these moist muffins, a great accompaniment to our summer barbecue. Theyre especially good warm, so if I bake them ahead, I warm them on the grill or in the microwave before serving. --Nancy Zimmerman, Cape May Court House, New Jersey"
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Ingredients

30 m servings
Original recipe yields 8 servings

Directions

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  1. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn.
  2. Fill greased muffin cups three-fourths full. Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Footnotes

  • Nutrition Facts: 1 muffin equals 187 calories, 6 g fat (1 g saturated fat), 27 mg cholesterol, 460 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews

Read all reviews 24
  1. 27 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

These are terrific. I am not really a big corn muffin fan, but maybe it was because I wasn't making the right ones! I follow this recipe as is and then added about 2T. green chiles to the batt...

Most helpful critical review

I am just not a fan of corn bread.

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These are terrific. I am not really a big corn muffin fan, but maybe it was because I wasn't making the right ones! I follow this recipe as is and then added about 2T. green chiles to the batt...

Nancy, I have been making cornbread for 50 Plus years but last night I decided to try yours and it was wonderful. I've never had corn bread with such a texture as these, soft and moist and not ...

I rated this a 4. Instead of buttermilk, I used milk & added a cap full of vinegar to the milk. Next time I will double receipe as it only made 6 muffins. Will print out & save.

I am just not a fan of corn bread.

I was seriously surprised by these muffins. They have just a light touch of sweet which makes pairing with spicy foods a delight. They were firm/crisp on the outside and pretty soft on the insid...

This was a wonderful recipe! I served it with a healthy chili and everyone loved it. I'm going to make it with my kids at school! One suggestion is to use canned creamed corn for an extra cre...

These are very good!!! I added finely chopped Jalapeno peppers with the seeds and membranes removed and they were perfect

Pretty good - made 34 mini muffins. I would have liked it a bit sweeter. Good with butter and honey!

These were fantastic! I served these with chili and everyone ate them right up. I will have to double the recipe next time. Thanks for sharing such an easy and tasty recipe.