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Double Corn Muffins

From Lynne Wilson

Preheat the oven to 400ºF. Grease a muffin pan for 8 large or 12 medium muffins.


1 cup fresh corn kernels
¾ cup yellow cornmeal
1 cup flour
⅓ cup sugar
4 tsp. baking powder
¾ tsp. salt
⅓ cup butter or margarine, softened
⅔ cup milk
1 egg, beaten


Before you start, cut the kernels off 3 or 4 ears of corn to get 1 cup of kernels, set aside. Sift the cornmeal, flour, sugar, baking powder, and salt into a large mixing bowl. Cut in the butter with a pastry blender or two knives.

Mix the milk and eggs and stir them in only until the dry ingredients are moistened, not smooth. Stir in the corn kernels. Spoon the batter into the prepared pan. Bake at 400ºF for about 20 minutes.