Cornbread Muffins with Real Corn

Cornbread muffins with real corn are a bit of a change from regular cornbread muffins. Regular cornbread muffins are usually made with cornmeal, sometimes with real corn added, but these use all corn for added taste and texture.

This recipe makes 24 cornbread muffins.

So if you don't have any cornmeal on hand but want a traditional cornbread muffin or just prefer fresh corn, you can still make cornbread muffins. This recipe is easy to make and the results are delicious.

We’ve made them with whole wheat flour, but all purpose flour can certainly be substituted.


  • 3 cups/750 ml corn kernels. You can use fresh, canned or frozen. Just defrost first.
  • 2 cups /500 ml whole wheat flour
  • 2/3 cup/150 ml sugar
  • 1 tablespoon/15 ml baking powder
  • A pinch or two of salt
  • 4 eggs, beaten
  • 2 cups/500 ml milk
  • ½ cup/125 ml vegetable oil

How to Make Them

Start by preheating the oven to 400 F.

Prepare 2 - 12 cup muffin pans by greasing them or putting in paper cups.

Next, chop up the corn until it looks something like this.

You might use something like a Pampered Chef food chopper on a cutting board to achieve this, or, a food processor. Chop it just enough 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.

Set aside.

Now combine all the dry ingredients in a large bowl, including the flour, sugar, baking powder and salt. Stirring together with a wire whisk makes this easy.

Mix the beaten eggs, milk and vegetable oil. Add to the dry ingredients. Stir until well combined.

Best Pennywise Tip: Even though this picture shows a wire whip, usually for muffins you would pour the wet ingredients into a well in the middle of the dry ingredients and then using a wooden spoon, just fold the wet ingredients gently into the dry ingredients.

The reason is that muffins that are mixed too much tend to become tough and don't rise as much. In other words, the less the muffins are mixed, the lighter and more tender they become.

Then fold in the corn, until it’s evenly distributed.(There we are, showing a proper spoon and the corn in the middle!)

Now, you can pour the Cornbread Muffin with real corn batter evenly amongst 24 muffin tins. For even distribution, use a 1/4 cup measuring cup or an ice cream scoop to scoop the batter into the muffin tins. The paper muffin cups are optional. I like to use them for easy clean up and then we put the papers in the green recycling bin when we’re done.

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, with a little butter, if you want. Honey butter is especially delicious with Cornbread Muffins with real corn.

So, if you want to use Honey Butter with your Cornbread Muffins with real corn, here's the recipe for you.

Honey Butter

1/2 cup/120 ml softened butter
1/4 cup/60 ml honey (room temperature or slightly warmed)

  1. Beat the butter well with the medium electric mixer in a deep bowl until soft and a little fluffy.
  2. Blend in the honey.
  3. Whip the butter and honey together for about 1 minute, scraping the sides of the bowl frequently.
  4. Add other ingredients to your taste. Most recipes only call for butter and honey, but other ingredients can be added. See options below.
  5. Swirl it into a nice container with a tight fitting lid. To avoid a transfer of odors, it's preferable to use a clean glass container. Store in the refrigerator until needed.


You can add 1 tsp. (5 ml) of ground cinnamon. You can also add 1 tsp. (5 ml) of vanilla extract. Some people even add 1/2 cup (120 ml) confectioners' sugar but to me the honey makes it sweet enough. Maybe you'll have a favorite or come up with a new idea.


(Of course, the question this a grain, a vegetable or, with the Honey butter, is this a sweet?)

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