Corn Muffins

June and Keiko made Corn Muffins to go with the Hamburger Soup in the South Arm Cooking Club for Seniors.  June is a pioneer volunteer for the South Arm Cooking Club for Seniors while Keiko is a new member.


This Corn Muffin has corn kernels in it which adds a little surprise and sweetness to it.  You may add diced green chiles in it for the extra kick.


  • 1 cup cornmeal
  • 1 cup flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3 tablespoons honey or sugar
  • 1/2 teaspoon salt
  • 2 large eggs, beaten
  • 1 cup buttermilk
  • 1/4 cup vegetable oil

Optional add-ins:

  • 4 green onions, finely chopped
  • 1 1/2 cups corn kernels (fresh or frozen)
  • 1 can diced green chiles, drained



Corn-Muffins-2-300x200Preheat oven to 400F.

Place muffin liners in a 12-cup muffin tray (or for crusty muffins, generously grease the tray).

Sift the flour, baking powder, baking soda, sugar and salt into a large bowl.


Add cornmeal to the dry ingredients and mix well.

Corn-Muffins-10-200x300Beat eggs in a small bowl.

In a liquid measuring cup, measure and combine buttermilk, oil and beaten eggs.

Corn-Muffins-5-300x200Add wet ingredients to the dry ingredients.
Corn-Muffins-6-300x200Add any add-ins, and stir until just moistened, do not overmix.
Corn-Muffins-7-300x200Divide batter into muffin tray evenly and bake for 15 minutes, or until golden brown.
Corn-Muffins-8-300x200Let rest for 5 minutes in tray and remove from tray to cool.

The Corn Muffins freeze well.

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  1. dymphna

    yum…i used to have a recipe similar to this but with cream corn, I’m going to try this tonight with my own hamburger soup.


  2. fmed

    I make something similar for my kids for school snack.

    I often add cheese (smoked cheddar is my favourite, my kids like just regular cheddar) and sometimes chorizo, ham or crisped thick-sliced bacon. It becomes a sandwich replacement for lunch with the added protein.

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