How to Make Fresh Corn Muffins with Real Corn

These cornbread muffins are made with 100% real corn. They go well with honey butter and can be eaten alone or as a side dish for meals like BBQ Ribs, or Kabobs. Baking with fresh ingredients makes for the best tasting creations. These sweet muffins are moist and have such a lovely texture from the sweet, fresh corn kernels inside.

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When I was growing up, my mom always made fresh corn muffins on the weekends. They were so delicious that it has become one of her signature dishes. The best part is they are easy and rather inexpensive to make when native corn is in season!

The ingredients are simple: real corn, a little sugar and salt, some eggs and milk mixed together with flour, baking powder and butter. The best part is when you put them in the oven for about 20 minutes to cook them just right – they smell like summer itself. When they come out of the oven their tops are golden brown and crunchy while the insides are soft as silk…

You can serve these at breakfast or pack them in your kids lunch boxes – both ways they will be gobbled up before you know it

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.

Ingredients

• Corn – Steamed and freshly chucked off the ears. This will bring flavor and texture to your muffins.
• All-purpose flour – A kitchen staple that helps these to bake up.
• Sugar – Helps to add sweetness to these muffins.
• Baking Powder – Helps these to rise a bit in their muffin tin cups.
• Salt – Balances the sweet and helps enhance the flavors.
• Milk – Helps to make these moist.
• Eggs – Binds the ingredients and make these springy inside.

Directions

1. To prepare, you first need to steam fresh ears of corn for 10 minutes. If using frozen or canned corn then just pat the kernels dry and measure out 1 1/2 cups if using a can.
2. Preheat your oven to 400 degrees Fahrenheit before spraying muffin tins with non-stick cooking spray or buttering them generously (if not already done).
3. Process the cobs in a food processor until they are finely chopped but still have some texture left, do not over process into mush!
4. In another bowl whisk together flour and salt while combining eggs, milk, honey and melted butter – add this mixture back into processed cobbs along with baking powder stirring well so there is no clumping from any lumps that may be present after processing.
5. Fill greased muffin tin wells 3/4 of the way with batter.
6. Bake for 20-23 minutes or until muffins are firm and golden brown. I recommend checking them right at the 20 minute mark. They should be golden brown, firm, and a toothpick inserted into the center of the muffin will come out clean.
7. Allow muffins to cool before removing them from the tin. Enjoy with butter and honey.

Honey Butter

• ¼ cup butter softened to room temperature
• 1 tablespoon honey

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

Storage

You just made a batch of your favorite corn muffins, and you want to store them so that they don’t spoil. Here are some tips for storing corn muffins:

• Store in an airtight container or wrap tightly with plastic wrap.
• Place the container in the freezer if you won’t be eating them within a week.

To enjoy at room temperature for up to 2 days, wrap each one individually and place inside another airtight container.

Muffin Recipes To Try

• Pumpkin Swirl Cream Cheese Muffins
• Greek Yogurt Banana Chocolate Muffins
• Gingerbread Muffins
• Nutella Banana Muffins
• Caramel Pumpkin Muffins