Cornbread and Basil Muffins With Fresh Corn – a delicious recipe with buttermilk, eggs, fresh basil, yellow cornmeal, flour, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400F Brush muffin pans with butter.
2
Chop basil as finely as possible.
3
Whisk buttermilk, eggs, and basil in large bowl.
4
Blend cornmeal, flour, sugar, and baking powder in food processor for 10 seconds.
5
Dice 1 stick of butter (ie., 1/2 cup) and blend with dry ingredients until coarse meal forms.
6
Stir ingredients from food processor into buttermilk mixture, mixing in a little bit at a time.
7
Make sure clumps of butter have been dissolved.
8
Add corn kernels and stir thoroughly.
9
Transfer mixture to muffin pans.
10
Bake cornbread until golden on top and toothpick inserted into center comes out clean (about 15 minutes).
11
Cool 20 minutes.
12
Serve warm or at room temperature.
1317
kcal
Calories
102
g
Fat
93
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 ½ cups buttermilk, 3 large eggs, ⅓ cup fresh basil, 2 cups yellow cornmeal, and more.
Yes, Cornbread and Basil Muffins With Fresh Corn falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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