Corn muffins are one of my favorite go to's when I am looking for a side dish at dinner time. Sometimes I just have plain old Corn Muffins. Sometimes I add flavors like in these Pumpkin Corn Muffins or I add ingredients, as I did in these Zucchini Jalapeno and Cheese Corn Muffins.
But sometimes you just want more corn flavor. On those days I make double corn muffins. Yep, corn muffins with corn kernels added in for extra flavor and texture. Perfection in a little paper cup.
Start off with a basic corn muffin recipe and then add in a cup of corn kernels. You can use fresh, frozen or canned...whatever you happen to have on hand.
This recipe is perfect, making 6 large or 9 small corn muffins, that go perfectly with so many different dinner entrees. I like serving them with Pulled Pork, Goulash, Chili or Beer Butt Chicken. Let me know what dish you find with which to pair these scrumptious muffins.
Double Corn Muffins
slightly adapted from Betty Crocker
2/3 c. milk
3 T. safflower oil
3/4 c. flour
3/4 c. cornmeal
2 T. sugar
2 t. baking powder
pinch of salt
1 c. sweet corn kernels
Combine the milk, oil and egg in a large bowl. Add flour, cornmeal, sugar, baking powder and salt to the egg mixture. Stir just until combined. Stir in the corn kernels.
Line a 6 cup muffin pan with paper cups or treat with baking spray. Divide the batter between the cups and bake in a preheated 350* oven, for 20-22 minutes. Alternately, you can make 9 smaller muffins and bake for 18-22 minutes. Print Recipe
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