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Sweet Corn Muffins | Can't Stay Out of the Kitchen

Sweet Corn Muffins

Teresa Ambra
Sweet Corn Muffins are so scrumptious. These spectacular muffins have huge muffin tops and are filled with corn, sour cream and real stone-ground corn meal. Great for breakfast or dinner! Excellent for a company or holiday breakfast, too.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine Southern
Servings 17
Calories 222 kcal

Equipment

  • 2 12-tin regular muffin tins
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 whisk
  • 1 wooden spoon
  • measuring cups
  • measuring spoons

Ingredients
  

  • 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1 cup Wayside Inn stone ground corn meal or other stone ground corn meal, if possible
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 large eggs I used extra large
  • 3/4 cup granulated sugar or honey
  • 1/2 cup unsalted butter melted, (8 tablespoons)
  • 3/4 cup sour cream
  • 1/2 cup 2% milk or cream
  • 15 oz. can whole kernel corn drained

Instructions
 

  • Preheat oven to 425°.
  • Combine flour, corn meal, baking powder and soda in medium-sized mixing bowl and set aside.
  • Whisk eggs and sugar (or honey) until very well combined.
  • Add butter, sour cream, milk and corn and whisk again to combine.
  • Add liquid mixture to dry mixture and stir until moistened.
  • Grease muffin tins.
  • Spoon corn mixture into prepared muffin tins to the top.
  • Bake at 425° for 5 minutes.
  • Reduce heat to 350° and bake an additional 13-18 minutes or until a toothpick inserted in center comes out clean.

Notes

NOTE: The original recipe calls for 1 cup of sugar. You can increase the sugar if you like a really sweet muffin, but the tops may not puff up quite so large with the additional sugar.
 
Recipe adapted from Chew Out Loud.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 222kcalCarbohydrates: 31gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 43mgSodium: 182mgPotassium: 107mgFiber: 1gSugar: 10gVitamin A: 269IUVitamin C: 1mgCalcium: 52mgIron: 1mg
Keyword bread, breakfast, brunch, corn, muffins
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