These delicious Sweet Bread Corn Muffins made are made with 100% real corn. Served warm with a pat of fresh honey butter, they are tasty alone or paired with your favorite BBQ meal.
One of my favorite foods that is synonymous with the warmer weather is sweet corn. I love adding sweet corn to meals, salads, salsa, and even in my delicious sweet corn muffins made with 100% real corn. That’s right, around here we don’t settle for just corn meal, we love our corn bread and muffins with sweet, and delicious kernels of Sunshine Sweet Corn fresh from Florida.
While us adults might feel as if husking sweet corn may be a little tedious, my kids certainly do enjoy it. We sometimes even have little contests to see who can peel their corn the fastest! My kids love this and get a kick out of peeling off the different layers to reveal those golden corn kernels. Plus, it makes cleanup a breeze because they do it outdoors!
One thing I love about summer is all that yummy barbecued food! I love fall off the bone ribs, potato salad, and corn bread muffins! For us, a BBQ meal is just not complete without a fresh and delicious sweet corn bread muffin made with real sweet corn! I used to use corn meal, but once I tried pureeing the real deal, I can never go back!
Thankfully, this month our grocery store will be stocked with Sunshine Sweet Corn from Florida! Even though we are in New England, it tastes just like native corn and is so sweet, juicy, and all around yummy! After a brief steaming, it is also perfect for making corn bread muffins!
That brings me to today’s recipe for Delicious Sweet Corn Bread Muffins Made with 100% Real Corn & Honey Butter. These are ideal for breakfasts, meal sides, or snacks! They are easy to make, and go great with some fresh honey butter!
- 3 ears of Sunshine Sweet Corn
- 1 1/2 cups of organic white flour
- 1/2 cup organic sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup organic milk
- 2 large cage free eggs
- 1/4 cup softened organic butter
- 1/4 cup raw honey
Wrap 3 ears of Sunshine Sweet Corn in paper towels and microwave for 5 minutes to steam
Shuck corn with a sharp knife and then put it into a food processor and blend until finely chopped, and “juicy”
Pre-heat oven to 400 degrees
Mix dry ingredients well
Mix wet ingredients well
Add wet ingredients into the dry ingredients and combine
Spray a muffin tin with non-stick spray or rubbed muffin tin with butter
Fill 3/4 way and bake for 20-23 minutes or until golden brown
Allow to cool for 10 minutes and then use a small spatula to lift up sides and enjoy! We love to eat our’s with some fresh honey butter too! We just bought some raw, farm fresh honey at a local market for $9!
- 4 tablespoons softened organic butter
- 1 tablespoon raw honey
>>>>>Mix well until fluffy and serve on warm corn bread muffins
These muffins are so delicious and are always such a hit around here! I think the fresh, sweet corn kernels really add dimension and flavor making these corn bread muffins a real treat!
Next time you are at your grocery store, think about picking up some Sunshine Sweet Corn to enjoy at your next BBQ, picnic, or in a yummy recipe.