savory corn muffins

Savory corn muffins in parchment wrapped cups sitting on a cooling wrack with half left in muffin tins.

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.

savory corn muffins

Print Recipe
Serves: 16 medium muffins Cooking Time: 18 minutes

Ingredients

  • 2 cups cornmeal, yellow or white
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup buttermilk (see tip below)
  • 3 eggs
  • 1 (15-ounce) can creamed corn
  • 4 tablespoons (½ stick) butter, melted
  • ¾ cup diced ham
  • ¾ cup diced cheddar cheese
  • ½ cup finely sliced green onions

Instructions

1

Heat the oven to 425°F. Grease 16 muffin cups or line the cups with cupcake papers or parchment paper squares.

2

In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt.

3

In another medium bowl, whisk together the buttermilk and eggs; stir in the creamed corn and melted butter.

4

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.

5

Bake for 18 to 20 minutes, or until the muffins are golden brown and slightly firm to the touch.

Notes

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.

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2 Comments

  • Reply
    Patti Olswang
    May 14, 2018 at 12:16 am

    I like your note about buttermilk. I do this a lot since I don’t buy buttermilk.
    Patti

  • Reply
    Carol Buchan
    August 5, 2019 at 10:59 pm

    Patti, the creamed corn makes the muffins moist. I’m not sure frozen corn would work as well.

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