Creamed Corn Cornbread Muffins
Makes 18-20 muffins, or 1 9×9” pan (see note if using cast iron)*
Equipment
- Muffin tins (or 2 if you have it!)
- Muffin tin liners
- Medium sauté pan
- Immersion blender
- Large Bowl
Ingredients
Creamed Corn
- 2 Tbsp unsalted butter
- 2 cups fresh corn kernels, (frozen corn also works!)
- 1 Tbsp flour
- ½ cup whole milk
- ½ cup heavy cream
- Kosher salt
Batter
- 1 ¼ cup all purpose flour
- 1 cup yellow cornmeal
- ½ cup sugar
- 2 Tbsp baking powder
- 1 tsp kosher salt
- 2 eggs beaten
- ½ cup sour cream
- ⅓ cup vegetable oil
- ⅓ cup whole milk
- salted butter room temperature, for serving
- honey for serving
Instructions
- Preheat oven to 350ºF. Line a muffin tin ( or 2 if you have it!) with paper liners.
- Begin by preparing the creamed corn. Heat butter in a medium saute pan over medium heat. Add in corn and sauté until tender, about 3 minutes.
- Sprinkle in flour and stir to incorporate flour with the butter and corn. Cook for about 1 minute.
- Add in milk and cream and stir.
- Cook corn, stirring, until mixture is thick and creamy, about 5 minutes. Season to taste with salt.
- Using an immersion blender, blend mixture very briefly so that there is still a lot of whole corn, but the mixture is a bit more broken down. Set creamed corn aside to cool a bit.**
- In a large bowl, whisk flour, cornmeal, sugar, baking powder, and salt until combined.
- Add in beaten eggs, sour cream, oil and milk. Stir until just incorporated.
- Fold in creamed corn mixture (it’s ok if it still a bit warm, just fold in quickly). Careful not to over mix!
- Scoop mixture into the prepared muffin tin, about 2/3 of the way up.
- Bake for 14-16 minutes until puffed and a toothpick inserted comes out clean.
- Let cool briefly and enjoy warm with butter and a drizzle of honey if desired.
Notes
* This can also be made in a 10-12 inch cast iron skillet! For this method, preheat oven to 400ºF. Place the skillet in the oven as it preheats. Once batter is ready, remove hot skillet from the oven. Add in 1 Tbsp of butter and coat the pan. Pour in batter and bake for 20-30 minutes depending on what size skillet you used. Just keep your eye on it 🙂
** Alternatively use a blender and blend about 1/3 of the corn mixture until almost smooth, and stir back into the whole corn mixture.
Tried this recipe?Let us know how it was!
