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.
Ingredients
- 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
Instructions
 Preheat 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. |
 Beat eggs in a small bowl.
In a liquid measuring cup, measure and combine buttermilk, oil and beaten eggs. |
 Add wet ingredients to the dry ingredients. |
 Add any add-ins, and stir until just moistened, do not overmix. |
 Divide batter into muffin tray evenly and bake for 15 minutes, or until golden brown. |
 Let rest for 5 minutes in tray and remove from tray to cool.
The Corn Muffins freeze well. |
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.
thanks
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.