Delicious 100% Whole Grain Corn Muffins

Whether you live in the Rust Belt or the Sun Belt, soups and stews appear a lot more frequently on our dinner tables after Labor Day, don’t they?  When you have enough time to make it, a yeast bread recipe like honey whole wheat bread is a great addition to a homemade soup meal.  But if it’s a weeknight, you need something you can throw together in a hurry.  When I was growing up, we always had either biscuits or cornbread with soup or stew because they were fast and easy to make and they’re real comfort food; so much better than dry crackers!   On a recent night Joe made a terrific stovetop lentil chili and I made these delicious 100% whole grain corn muffins that were a perfect match with the flavorful chili.  With five grams of protein and two grams of fiber in each muffin, they’re a healthy addition to any meal.

Delicious 100% whole grain corn muffins are fast and easy comfort food that makes your meal extra special. | mjbakesalot.com
Dry ingredients are combined before adding the wet ingredients.

To make these 100% whole grain corn muffins, I used white whole wheat flour and finely ground whole grain cornmeal in this recipe.  I’ve been using white whole wheat flour for several years instead of traditional whole wheat flour.  In case you’re not familiar with it, white whole wheat flour isn’t bleached, it’s milled from hard white wheat and has a milder taste and lighter color than traditional whole wheat flour which is milled from  hard red wheat.   They both contain all of the bran, germ, and endosperm from the wheat kernel while all-purpose flour, cake flour, and other white flours consist of just the endosperm.   You can use white whole wheat flour measure for measure in any recipe calling for whole wheat flour, and you can use up to 50% of it in many recipes calling for all purpose flour or bread flour.

Don’t get me wrong, I’m not giving up all-purpose flour for cakes, pies, and cookies.  And bread flour is essential for certain yeast bread recipes.   But where the heartier taste and texture of whole wheat are appropriate in certain recipes, my friends and family prefer the milder taste and lighter color of white whole wheat flour and it makes me happy to know that we’re all getting additional protein, fiber, vitamins, and minerals.

Delicious 100% whole grain corn muffins are fast and easy comfort food that makes your meal extra special. | mjbakesalot.com
Buttermilk, melted butter or oil, eggs, and whole kernel corn are briefly pulsed in a food processor to chop up the corn kernels. If you’re omitting the whole kernel corn, just whisk the liquid ingredients together in a large measuring cup or small bowl before adding to the dry ingredients.

Adding corn to the batter gives the muffins another layer of texture and flavor, but I didn’t want whole kernels, so I briefly pulsed the corn with the eggs, buttermilk, and melted butter in the food processor, then added it all to the dry ingredients and mixed it by hand just until it was combined.

You can leave out the whole kernel corn and just whisk the wet ingredients together before combining them with the dry ingredients.

I like to give muffin liners a light spritz of baking spray before I fill them with muffin or cupcake batter.  It makes the liners easy to remove after baking without tearing the muffins apart.

Delicious 100% whole grain corn muffins are fast and easy comfort food that makes your meal extra special. | mjbakesalot.com
Corn muffins are ready to eat in about half an hour from start to finish.

These aren’t high-rising corn muffins because of the whole grains, and they’re not terribly sweet because I make them with just 2 tablespoons of sugar, but I prefer their hearty texture and flavor over ones that are made with lots of sugar, white flour and degerminated cornmeal.

Delicious 100% whole grain corn muffins are fast and easy comfort food that make your meal extra special. | mjbakesalot.com
Hot fresh-from-the-oven whole grain corn muffins with melting butter are guaranteed to bring smiles to the faces around your table.

Split ’em when they still warm from the oven and bring out the butter (and honey, too!) and serve these fast, easy, and delicious 100% whole grain corn muffins with a steaming pot of homemade soup, stew, or chili.

Delicious 100% whole grain corn muffins are fast and easy comfort food that make your meal extra special. | mjbakesalot.com
Delicious comfort food doesn’t get any easier or healthier than these whole grain corn muffins that make any meal extra special.

Please leave a question or a comment and rate this recipe with the stars below if you like the post, then Pin, Tweet and/or share on Instagram or Facebook.

Thanks, and bon appetit!

Some of the links in this post are affiliate links, which means that if you click on one of them and purchase anything from that site within 24 hours, mjbakesalot will earn a small commission. Thanks for your support.

Delicious 100% Whole Grain Corn Muffins
 
Prep time
Cook time
Total time
 
These fast and easy-to-make corn muffins are a delicious and healthy addition to any meal that needs a little something extra. If you prefer, omit the whole kernel corn and just whisk together the liquid ingredients before stirring them into the dry ingredients.
Author:
Recipe type: Quick Breads
Cuisine: American
Yield: 12 muffins
Ingredients
  • 1 1/4 cups whole grain stone-ground cornmeal
  • 1 cup white whole wheat flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3 large eggs
  • 1 1/4 cups (10 fluid oz) buttermilk
  • 1/4 cup (2 fluid oz) canola oil or melted butter
  • 1 cup (210 grams) whole-kernel corn (leftover, canned, or frozen and thawed), optional
Instructions
  1. Preheat the oven to 400°F.
  2. Line a muffin pan with paper liners and lightly spritz each one with cooking spray.
  3. Combine the cornmeal, flour, sugar, salt, baking powder and baking soda in a large bowl.
  4. Add the corn to the bowl of a food processor and pulse 2 or 3 times until the corn is chopped up.
  5. Scrape down the sides and add the eggs, buttermilk, and oil or melted butter to the corn in the food processor and pulse 3 times.
  6. Pour the wet ingredients over the dry ingredients in the bowl and stir just until all the flour is moistened and ingredients are evenly mixed.
  7. Pour into the prepared muffin pan and bake 15 to 20 minutes, or until light golden brown on top and a toothpick inserted in the middle comes out clean.
  8. Set muffin pan on a rack and let cool for 5 minutes to allow the muffins to firm up a bit, then remove from the pan and serve.
Notes
Leftovers can be frozen and reheated in the microwave or a toaster oven as a great addition to your breakfast.

 

Wholegrain Cocktail Rye Bread

I love menu planning as much as I love baking and when I start thinking about what we should have for a particular meal, whether it’s a weeknight dinner for the two of us or a special party for twelve, early in the process I take inventory of ingredients I already have on hand and develop the menu using those ingredients to their best advantage. For instance, a few weeks ago we invited some friends over for dinner and as I began to consider various menu options, I immediately decided to use the smoked salmon that we purchased a couple of days earlier. Continue reading “Wholegrain Cocktail Rye Bread”

Rich and Easy No-Bake Chocolate Cheesecake

In a few short weeks, we’ll be leaving home for the summer to escape the Florida heat, humidity, and hurricane season, so I was taking inventory of perishables in the refrigerator and pantry to use up before we leave.   The refrigerator cheese drawer held a pound and a half of cream cheese that provided the perfect excuse to make cheesecake, but in the Tampa/St Pete area we’ve already been having record-shattering temps in the high 90s, therefore I had no desire to turn on the oven.  I decided that making rich and easy no-bake chocolate cheesecake  Continue reading “Rich and Easy No-Bake Chocolate Cheesecake”

Luscious Chocolate Swirl Banana Cake

We love bananas at our house, but it seems like there are always one or two (or three) that are forgotten behind a loaf of bread or a bag of tortilla chips and they end up all brown and squishy.  When I found two large ones in that sad state I thought about making strawberry banana walnut bread, Continue reading “Luscious Chocolate Swirl Banana Cake”

Almond Tea Cake–More Than The Sum Of Its Parts!

On the second level of the Eiffel Tower in Paris.

I just got home on Wednesday from my bucket-list trip to France and it was fabulous!  I went with our three youngest daughters (Joe and our oldest daughter couldn’t make it).  I’ve wanted to visit France since I was nine years old and–except for the rain and 50°F temps–the trip was everything I hoped it would be. Continue reading “Almond Tea Cake–More Than The Sum Of Its Parts!”

Mexican Breakfast Rolls for Cinco de Mayo

As everyone knows, a festive Cinco de Mayo celebration includes margaritas, guacamole and tortilla chips, tacos and salsa, enchiladas, and tres leches cake.  In addtion to those great foods, I’d like to suggest that this year you start celebrating in the morning on May 5th (or any morning of the year!) with a cup of Mexican hot chocolate and these beautiful Mexican breakfast rolls for Cinco de Mayo Continue reading “Mexican Breakfast Rolls for Cinco de Mayo”

Sensational Coconut Layer Cake with Coconut Cream Cheese Frosting

This year we’re having Easter dinner at the home of my brother and sister-in-law, and my brother asked me to bring dessert.  After considering several possibilities, I decided to make a coconut cake. Continue reading “Sensational Coconut Layer Cake with Coconut Cream Cheese Frosting”

Easy But Impressive Golden Italian Semolina Bread

Joe made his insanely delicious shrimp penne with vodka sauce for dinner not long ago and I wanted to make some really good bread to go with it.  I started browsing through my recipes and chose this recipe made with semolina flour. Continue reading “Easy But Impressive Golden Italian Semolina Bread”

Hearty Walnut and Currant Cloverleaf Rolls

I may be Irish only by marriage, but that’s reason enough for me to celebrate St Patrick’s Day because (as I’ve mentioned before) I’ll use any excuse to bake something and to have a party!  We’re hosting dinner for friends and family at our house on Friday, and I’ll wear my special St Patrick’s Day shirt, jewelry, and apron. Continue reading “Hearty Walnut and Currant Cloverleaf Rolls”

Chocolate Pudding Pie with Crunchy Toffee Crust

My family will tell you that I’ll find any excuse to bake.  They may also tell you that I’m a little bit nerdy.  My nerdiness shows up in a variety of ways.  Remember π in geometry in high school; you know, Pi, 3.14, the ratio of a circle’s circumference to its diameter.   Continue reading “Chocolate Pudding Pie with Crunchy Toffee Crust”