Corn bread Muffins (with corn kernels)

Name: Cornbread Muffins with Corn Kernels
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 cup corn kernels; 1 red bell pepper (cubed); 2 tbsp chive (finely chopped ); 2 cloves garlic; 2 cups milk; 1 cup sour cream (If you are in Israel, you can use gvina levana and not sour cream.); 1 cup flour; 1 tbsp baking powder; ⅔ cup cornmeal; 2 tbsp olive oil; 1 tsp salt; 2 tbsp sesame seeds

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Delightfully golden and bursting with flavor, these Corn Bread Muffins with Corn Kernels are a savory treat that's perfect for any occasion. Packed with wholesome ingredients like fresh corn kernels, vibrant red bell pepper, aromatic chives, and a hint of garlic, these muffins are sure to tantalize your taste buds. The addition of creamy sour cream (or gvina levana for those in Israel) and olive oil ensures a moist and tender texture, while the combination of flour and cornmeal lends a satisfyingly hearty bite. Topped with a sprinkle of sesame seeds for an extra crunch, these muffins bake to perfection in just 20 minutes.

cornbread muffins on a plate with chive, peppers and corn kernels

Moist corn muffin recipe

When warmer days are finally here with summer, something else is here too...corn! Fresh corn is finally available so why not use it to whip up a light dinner?

I know that baking anything during dinnertime seems somewhat ambitious but these corn muffins are super easy to bake. The batter only takes about 10 minutes and within 30, you have a delicious side dish your family will love. P.S. corn muffins are delicious as leftovers for breakfast - just reheat and slather on some butter or jam.

Originally I made this dish for Shavuot. And like I already said, they don’t take long to make so what are you waiting for?

So far, I have already shared a savory muffin recipe and sweet potato muffins recipe, and this cornbread muffin recipe can be added to the Shavuot table so you can create a variety of savory muffin flavors.

Process

Making these Cornbread Muffins with Corn Kernels is a breeze. Start by preheating your oven and greasing a muffin tin or lining it with muffin cases. In a bowl, mash half of the corn kernels and then add in the remaining ingredients, mixing everything together until well combined. Pour the batter into the prepared muffin tin or cases, sprinkle sesame seeds on top for an extra crunch, and then bake for 20 minutes until golden brown. Once baked, allow them to cool slightly before serving. Enjoy the delightful aroma wafting from your kitchen as these savory muffins come to life!

For anyone who wants to make this recipe non-dairy, just use non-dairy milk and non-dairy sour cream. So easy! That’s why I love this recipe, it is so versatile.

To add summer colors and a delicious flavor, I added red bell pepper, chive and garlic; however, you can change up the herbs, color of the pepper, and so on.

To bake the muffins you can use muffin cases or a muffin tin, I prefer using silicone muffin molds because I find it easier to bake with.

I garnished the muffins with sesame seeds, however you can garnish with any seeds that you like or you can also leave it without garnish.

moist cornbread muffins with peppers, chive and corn kernels

FAQS

Can I use frozen corn kernels instead of fresh?

Yes, frozen corn kernels can be used as a convenient alternative to fresh ones. Just make sure to thaw them before incorporating them into the recipe.

Can I omit the red bell pepper?

While the red bell pepper adds a pop of color and flavor, you can certainly omit it if you prefer or if you don't have any on hand. Feel free to customize the recipe to suit your taste preferences.

Can I substitute the sour cream with something else?

Absolutely! If you're looking to make a non-dairy version of these muffins, you can use alternatives like non-dairy sour cream such as tofutti.

Can I make these muffins ahead of time?

Yes, you can make these muffins ahead of time. Simply store them in an airtight container once they have cooled completely. They should stay fresh for a couple of days at room temperature or longer if refrigerated.

Can I freeze these muffins?

Yes, these muffins freeze well. Once they have cooled completely, place them in a freezer-safe container or bag. Make sure to remove as much air as possible to prevent freezer burn. They can be frozen for up to three months. To reheat, simply thaw them at room temperature or microwave them for a quick warm-up.

Can I make these muffins gluten-free?

While this recipe calls for regular flour, you can experiment with gluten-free flour blends as a substitute. Keep in mind that the texture and taste may vary slightly, so it's a good idea to do a small test batch first.

Are these muffins spicy?

No, these muffins are not spicy. The combination of ingredients lends a savory flavor profile with a hint of sweetness from the corn kernels, but they are not spicy. If you prefer a bit of heat, you can always add a pinch of chili powder or cayenne pepper to the batter.

Can I add extra toppings or mix-ins?

Absolutely! Feel free to get creative with additional toppings or mix-ins to customize these muffins to your liking. Some ideas include grated cheese, diced jalapeños or chopped herbs like cilantro or parsley. Experiment and have fun with it!

Other recipes to try:

If you have a lot of corn, last year I shared a recipe for corn patties check it out here.

Make these cornbread muffins today!

Whether enjoyed as a side dish or a standalone snack, these muffins are bound to become a new favorite in your repertoire. Plus, with the option to make them non-dairy using alternatives like non-dairy milk and sour cream, they're suitable for various dietary preferences. Get ready to savor every delicious bite!