Best Fresh Corn Muffins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FRESH CORN MUFFINS



Fresh Corn Muffins image

Whole kernels cut fresh from the cob add an unexpected texture and freshness to these moist muffins. They're wonderful served warm with butter.

Provided by LMillerRN

Categories     Quick Breads

Time 31m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

6 tablespoons vegetable oil
1 cup fresh corn kernels (from about 2 ears)
1/2 teaspoon salt
1 cup cornmeal
1 cup flour
3 tablespoons sugar
1 tablespoon baking powder
1 cup buttermilk
1 egg, lightly beaten

Steps:

  • Heat the oven to 375°. Place paper liners in a 12-cup muffin pan.
  • Heat 1 teaspoon of the oil in a medium skillet. Add the corn and 1/4 teaspoon of the salt and cook over medium-high heat until barely tender, about 2 to 3 minutes. Then spread the corn onto a plate to cool slightly.
  • In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and remaining 1/4 teaspoon of salt.
  • Add the buttermilk, egg, and remaining oil to the dry ingredients and stir until blended. Then stir in the corn mixture.
  • Divide the batter among the muffin cups. Bake the muffins for about 16 minutes, or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature. Makes 1 dozen.
  • Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early.
  • To easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel.
  • To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. For chowder, add another step: reverse the knife and run the dull side down the ear to press out the rest of the corn and its milk.

Nutrition Facts : Calories 172.9, Fat 8, SaturatedFat 1.2, Cholesterol 18.4, Sodium 220.6, Carbohydrate 22.6, Fiber 1.4, Sugar 4.7, Protein 3.5

FRESH CORN MUFFINS (CAMEROON)



Fresh Corn Muffins (Cameroon) image

This recipe was featured on week 46 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Cameroon is my 46th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This interesting take on corn muffins doesn't use flour - just baking soda and salt. The result is a very flavorful muffin that is great as a side dish.

Provided by GiddyUpGo

Categories     Corn

Time 35m

Yield 4-6 muffins

Number Of Ingredients 3

4 ears fresh corn
2 1/2 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • Grate the corn off the cobs. (The original recipe said you could use frozen corn, but I don't think the results would be as good).
  • Add the baking powder and salt.
  • Preheat your oven to 425 degrees. Grease muffin cups (I used butter) and fill up about halfway with the corn mixture.
  • Bake for 25 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 78.9, Fat 1.1, SaturatedFat 0.2, Sodium 531.1, Carbohydrate 17.8, Fiber 2.4, Sugar 2.9, Protein 2.9

Related Topics