Double Corn Muffins

  • Makes12 to 12 servings

These are loaded with corn flavour and go well with soup, chili or stew.


  • 1 1/4 cups all-purpose flour

  • 1 cup yellow cornmeal

  • 2 tbsp granulated sugar

  • 2 tbsp baking powder

  • 3/4 tsp salt

  • 1/4 cup vegetable oil

  • 1 egg

  • 1 1/3 cups buttermilk, or plain yogurt

  • 3/4 cup cooked corn kernels, (cut from the cob or defrosted frozen)

  • shredded cheese, for sprinkling, if desired


  • Preheat the oven to 400º F (200º C). Grease a 12-cup muffin pan or line with paper liners.

  • In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. In a blender or food processor, combine the buttermilk or yogurt, oil and egg. Blend until smooth. Add the kernels and blend, just for a few seconds, until partly chopped. Some kernels will remain whole - that's OK. Pour the liquid mixture into the dry one and stir just until mixed. The batter will puff up quite a bit; don't over-stir or you'll deflate it. Spoon into the prepared muffin cups, filling them right to the top. If you want, you can sprinkle each unbaked muffin with a little shredded cheese.

  • Bake for 18 to 20 minutes, until muffins are very lightly browned. Remove from pan and serve warm.