Traditional cornbread muffins are made with cornmeal. However, if you don’t have cornmeal on hand or prefer fresh corn, you can still make cornbread muffins. This recipe is easy to make and the results are delicious. I’ve made them with whole wheat flour, but all purpose flour can certainly be substituted, though not as healthy.
Ingredients:
- 3 cups corn kernels. You can use fresh, canned or frozen. If using frozen, defrost first.
- 2 cups whole wheat flour
- 2/3 cup sugar (or you can substitute honey or agave nectar)
- 1 tablespoon baking powder
- A pinch or two of salt
- 4 eggs, beaten
- 2 cups milk
- ½ cup vegetable oil
Makes: 24 cornbread muffins
Directions:
Preheat oven to 400 F. Line muffin tins with paper cups or grease lightly with olive oil and dust lightly with cornmeal. I prefer to use the paper muffin cups for easy clean up. You can put the papers in the green recycling bin when you’re done.
Start by chopping up the corn until it looks something like this:
Note: You could use a food processor, but don’t create a puree…unless you want to hide the texture of the corn in the muffins. It’s actually quite delicious with little bits of corn in it, so I just chop it with a knife or food chopper on pulse. Set aside.
Now combine all the dry ingredients in a large bowl, including the flour, sugar, baking powder and salt. Add the beaten eggs, milk and vegetable oil. Stir until well combined.
Then fold in the corn, until it’s evenly distributed.
Pour the batter evenly into 24 muffin tins. 
Bake at 400 F for about 20-25 minutes. They’re done when you gently press your finger on the top and the muffin springs back.
Serve warm. Add a little butter, or honey, for an even more special treat.
You can also add cranberries for color and flavor into the ingredients.
