For breakfast on the run or for savoring on a lazy weekend morning, these moist, hearty corn muffins contain enough tasty sources of protein—cheese, ham, and buttermilk—to keep you fueled up for the day. And when the weather requires crew on deck in the early morning, the warm, easy-to-eat muffins provide a welcome wake-up call alongside a steamy mug of hot coffee.
Heat the oven to 425°F. Grease 16 muffin cups or line the cups with cupcake papers or parchment paper squares. In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. In another medium bowl, whisk together the buttermilk and eggs; stir in the creamed corn and melted butter. Add the wet ingredients to the dry and stir until just blended. Fold in the ham, cheese, and green onions. Spoon the batter into the prepared muffin tins, filling them to the brim. Sprinkle green onions over the tops of the muffins. Bake for 18 to 20 minutes, or until the muffins are golden brown and slightly firm to the touch. If you don't have buttermilk, measure 1 cup of milk into a measuring cup. Remove 1 tablespoon of the milk and replace it with 1 tablespoon of lemon juice or white vinegar. Let the mixture stand for about 10 minutes.
savory corn muffins
Ingredients
Instructions
Notes
2 Comments
Patti Olswang
May 14, 2018 at 12:16 amI like your note about buttermilk. I do this a lot since I don’t buy buttermilk.
Patti
Carol Buchan
August 5, 2019 at 10:59 pmPatti, the creamed corn makes the muffins moist. I’m not sure frozen corn would work as well.