Hand-Selected Recipes and Stories Straight to Your Inbox

Yellow Corn Muffins

Yellow Corn Muffins

Serves: 20

Hands On Time: 

Total Time: 


1 tablespoon vegetable oil
2 cups fresh yellow corn (about 3 ears)
1 jalapeno, seeded and finely chopped
4 green onions, finely sliced
2 cups all-purpose flour
2 cups yellow cornmeal
1 teaspoon baking soda
2 teaspoons granulated sugar
1 tablespoon salt
2 eggs
3 cups buttermilk
1/4 cup ( 1/2 stick) butter, melted


Heat the oven to 350 degrees. Lightly butter two standard muffin tins.

In a skillet over medium heat, add oil. Saute corn, jalapeno and green onion until softened. Set aside.

In a bowl, combine flour, cornmeal, baking soda, sugar and salt. Set aside.

In a separate bowl, beat eggs. Add buttermilk and butter and stir to combine. Add to the dry ingredients and gently combine. Add reserved corn mixture and stir to combine.

Fill muffin tins about 2/3 full. Bake the muffins for 20 to 25 minutes or until just golden and a toothpick, when inserted, comes out clean. Serve warm or at room temperature. 


Per serving: 161 calories (percent of calories from fat, 23), 5 grams protein, 26 grams carbohydrates, 2 gram fiber, 4 grams fat, 26 milligrams cholesterol, 452 milligrams sodium.

About the recipe

These tasty miniature corn muffins, nestled next to herb breadsticks in bread baskets and dotted with kernels of fresh corn, jalapeno and green onion, get their unique flavor from buttermilk. This recipe uses a more readily available regular-size muffin tin, but you can make them in mini-tins; simply reduce the cooking time by 5 to 10 minutes. The yield will be about three times as much.

Recipe courtesy of Buckhead Diner in Atlanta, Ga.