Fresh Corn Cornbread Muffins

These delicious Fresh Corn Cornbread Muffins are 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. Enjoy them as a dessert or a side dish.

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!

Fresh Corn Muffin Ingredients

• 3 ears of cooked corn* 1 1/2 cups of frozen or canned corn
• 1 1/2 cups of white flour
• 1/2 cup of granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup whole milk
• 2 large eggs

How to Make Corn Muffins with Fresh/Whole Corn

• Steam fresh corn ears (3) for 10 minutes. If using frozen corn, prepare and pat dry. If using canned corn, drain and measure out 1 1/2 cups.
• Preheat oven to 400 degrees Fahrenheit.
• Spray a muffin tin generously with non-stick spray or rub muffin tin with butter generously.
• Process corn in a food processor until it is chopped, but NOT mushy.
• Whisk together the dry ingredients in a small bowl.
• Combine the wet ingredients in a larger bowl.
• Add the dry ingredients to the wet ingredients and combine.
• Full muffin tin wells 3/4 of the way with batter.
• Bake for 20-23 minutes or until muffins are firm and golden brown. I recommend checking them right at the 20 minute mark.
• Allow muffins to cool before removing them from the tin. Enjoy with butter and honey.

How to Make Honey Butter

• 4 tablespoons softened organic butter
• 1 tablespoon raw honey

Mix well until fluffy and serve on warm corn bread muffins. Store any extra in the fridge, covered for up to 3 days.

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.

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Corn Muffins Made with Fresh Corn

These delicious Fresh Corn Cornbread Muffins are 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. Enjoy them as a dessert or a side dish.

Prep Time10 mins

Cook Time23 mins

Total Time33 mins

Course: Side Dish

Cuisine: American

Keyword: corn muffin, real corn muffin

Servings: 12 muffins

Calories: 2105cal

Author: Amy

Ingredients

• 1 1/2 cups corn 3 ears of fresh corn. Can use frozen or canned as well.
• 1 1/2 cups white flour
• 1/2 cup sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 2 eggs large size

Topping *optional

• 1/4 cup butter spreadable kind
• 1/4 cup honey

Instructions

• Steam fresh corn ears (3) for 10 minutes. If using frozen corn, prepare and pat dry. If using canned corn, drain and measure out 1 1/2 cups.
• Preheat oven to 400 degrees Fahrenheit.
• Spray a muffin tin generously with non-stick spray or rub muffin tin with butter generously.
• Process corn in a food processor until it is chopped, but NOT mushy.
• Whisk together the dry ingredients in a small bowl.
• Combine the wet ingredients in a larger bowl.
• Add the dry ingredients to the wet ingredients and combine.
• Full muffin tin wells 3/4 of the way with batter.
• Bake for 20-23 minutes or until muffins are firm and golden brown. I recommend checking them right at the 20 minute mark.
• Allow muffins to cool before removing them from the tin. Enjoy with butter and honey.

Notes

Nutritional values may vary and are meant to be a guide.

You can use frozen, fresh, or canned corn for this recipe. Fresh and frozen are the best though. Be sure to cook the frozen corn and pat dry before adding to food processor. 

These muffins can be frozen once cooled for up to 3 months. 

Nutrition

Serving: 1g | Calories: 2105cal | Carbohydrates: 347g | Protein: 43g | Fat: 64g | Saturated Fat: 35g | Cholesterol: 462mg | Sodium: 1493mg | Potassium: 2199mg | Fiber: 11g | Sugar: 148g | Vitamin A: 2699IU | Vitamin C: 13mg | Calcium: 749mg | Iron: 12mg