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.
Recipe type: Quick Breads
Cuisine: American
Yield: 12 muffins
  • 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
  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.
Leftovers can be frozen and reheated in the microwave or a toaster oven as a great addition to your breakfast.
Recipe by MJ Bakes A Lot at