Cornbread and Basil Muffins With Fresh Corn Recipe

Name: Cornbread and Basil Muffins With Fresh Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups buttermilk; 3 large eggs; ⅓ cup fresh basil; 2 cups yellow cornmeal; 1 cup all-purpose flour; ½ cup sugar; 4 teaspoons baking powder; 1 teaspoon salt; ½ cup unsalted butter, diced; 1 ½ cups corn

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

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Cornbread and Basil Muffins With Fresh Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions