Jumbo Corn Muffins Recipe

Name: Jumbo Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; 3/4 cup yellow cornmeal; 2 tablespoons sugar; 1 1/2 teaspoons baking powder; 1 teaspoon salt; 1 pinch cayenne pepper; 2/3 cup buttermilk; 3 tablespoons vegetable oil; 1 large egg; 2/3 cup corn kernel

Servings: persons

1 cup flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1 pinch cayenne pepper
2/3 cup buttermilk
3 tablespoons vegetable oil
1 large egg
2/3 cup corn kernel

1
Heat oven to 450u00b0.
2
Grease a 6 cup jumbo muffin pan with nonstick spray.
3
Whisk flour, cornmeal, sugar, baking powder, salt and cayenne together in a bowl.
4
In a small bowl, whisk together buttermilk, oil and egg.
5
Add buttermilk mixture to to flour mixture and stir until ingredients are just moistened.
6
Fold in corn.
7
Divide batter evenly among muffin cups.
8
Bake at 450u00b0 for 22 minutes or until tops are golden.
9
Remove muffin to wire rack and cool.
10
Serve slightly warm or at room temperature.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup flour, 3/4 cup yellow cornmeal, 2 tablespoons sugar, 1 1/2 teaspoons baking powder, and more.

Yes, Jumbo Corn Muffins 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.

Jumbo Corn Muffins

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