Cornbread Corn Muffins

Cornbread Corn Muffins are a nice switch up from bread as your carbohydrate side dish.  Especially when it is going along with Mexican, Irish or Regional Southern cooking.  When I lived in the south I learned about mixing flour along with the cornmeal and it made a lighter cornbread.  In this recipe I also added corn kernels for more texture and even more flavor.

Cornbread Corn Muffins

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 12 muffins

Serving Size: 1 to 2 muffins

Cornbread Corn Muffins


Oil for lightly oiling tin/tins for 12 muffin cups

1 cup all purpose unbleached flour

1 cup whole wheat pastry flour

1/2 cup canned corn, rinsed

1/2 cup cornmeal

2 Tablespoons sugar

1 Tablespoon baking powder

1-1/4 teaspoon salt

1/4 cup vegan butter, such as Earth Balance, melted

1 cup vanilla almond milk

2 egg replacers, follow directions on the package for the kind that you have


Combine flours, cornmeal, sugar, baking powder, and salt.

Mix the 2 egg replacers with it's water and set aside.

To the flour - add the milk, vegan butter and mixed egg replacer.

Mix until just blended.

Add the corn and mix lightly until just blended.

Divide among the 12 muffin tins.

Bake at 425 • for 25 to 30 minutes.


After they have cooled you may freeze them in any of the methods shown in my article

They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds.


Cornbread Corn Muffins large

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Cornbread Corn Muffins — 2 Comments

  1. Hi,
    I am getting ready to make these and am not sure what to do with the butter. Do I add it to the milk and eggs? I am assuming the oil for the tins is separate from the butter. Thank you.

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