Fresh Corn Cornbread Muffins

October 13, 2018




Muffin pan liners

1½ cups all-purpose flour

1¼ cups cornmeal

¼ cup plus 2 Tbsp. sugar

2½ tsp. baking powder

¾ tsp. baking soda

2¼ tsp.  salt

2 cups fresh corn kernels (from about 2 cobs), divided

2 large eggs plus 1 large egg yolk

¾ cup sour cream

⅔ cup milk

½ cup (1 stick) melted unsalted butter, cooled



Preheat oven to 400°.

Place muffin tin liners in a 12-cup muffin pan.


Cut the corn kernels off of the cobs of corn, set aside.


Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt  in a large bowl. Stir in 1½ cups corn.


Lightly whisk eggs and egg yolk in a medium bowl, then whisk in sour cream, milk, and butter.


Create a well in the center of dry ingredients. Pour egg mixture into well and stir with a wooden spoon until batter is just combined.


Divide batter among prepared muffin cups. Top with remaining ½ cup corn.


Bake muffins, rotating pan halfway through, until tops are golden brown and a tester inserted into the center comes out clean, 18–20 minutes.


Let cool slightly in pan. Transfer muffins to a wire rack and eat while warm or let cool completely.


These were served with fresh handmade butter the children churned and a touch of honey.

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