Creamed Corn Cornbread Muffins
Prep time: 
Cook time: 
Total time: 
Yield: About 1 dozen muffins
  • 1 cup whole wheat pastry flour (or all-purpose flour)
  • 1 cup fine yellow cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2-4 tablespoons sugar (more or less to taste)
  • 1 (15 oz) can creamed corn
  • 2 large eggs
  • ½ cup buttermilk
  • ¼ cup canola oil
  1. Preheat oven to 425F; butter and flour a muffin tray or line it with paper liners.
  2. Whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar in a medium bowl.
  3. Stir together the creamed corn, eggs, buttermilk, and oil in a large bowl; gradually stir the dry ingredients into the wet, being careful not to over-mix.
  4. Let the batter sit for 5 minutes, then fill each muffin well about ¾ full.
  5. Bake until golden brown and a toothpick inserted inside comes out clean or with just a couple crumbs, about 16 to 18 minutes.
Recipe by An Edible Mosaicâ„¢ at