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.
Corn Muffins Made with Fresh Corn
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.
I love sweet corn and keep an eye out, anxiously, at the grocer this time of year. Corn bread is one of my favorite side dishes, next to plain ol corn on the cob, and this recipe sounds amazing!
That looks so good! I’ve had cornbread muffins with corn in them, and I loved it. I can’t wait to give this a try, too. Thanks!
That looks yummy! I adore corn. I wish our season here in Jersey was longer so we could have more.
I love cornbread! I never thought to make it with corn in it like this! Great recipe!
This looks incredible! Pinned and tweeted. We appreciate you taking the time to party with us. I hope to see you tonight at 7 pm.. Happy Monday! Lou Lou Girls
Is there a way to make this with either frozen or canned corn? Fresh corn is hard to get in the winter and I love Chili and Cornbread.
You can use either but make sure it is drained and patted dry first.
Hello, how much frozen corn do you recommend for a substitution for the fresh corn? Thank you!
Hello, I have updated the recipe for ease of use. This translates into 1 1/2 cup of frozen or canned corn. Thank you!
I have one child who can’t eat corn. Can I leave out the corn kernals?
Caroline
Sure, you could! This recipe might be better for you- https://www.sizzlingeats.com/honey-corn-muffins-recipe/
Is that calorie 2105 for all 12 muffins? I hope haha
Hello! Sorry about that!! I just updated it!