Equipment
Ingredients
Dry Ingredients
- 150 g yellow cornmeal, medium grind
- 150 g all-purpose flour
- 30 g sugar
- 10 g baking powder
- 3 g baking soda
- 5 g salt
Wet Ingredients
- 240 ml buttermilk, room temperature
- 85 g unsalted butter, melted and cooled
- 2 eggs, room temperature, large
Add-ins
- 150 g fresh corn kernels, raw, cut from cob
- 10 g fresh coriander (cilantro), finely chopped leaves and tender stems
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 196 kcal
- Protein
- 5 g
- Carbohydrates
- 28 g
- Fat
- 7 g
- Fiber
- 2 g
- Sugar
- 5 g
- Sodium
- 371 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 47 mg
- Potassium
- 131 mg
- Calcium
- 83 mg
- Iron
- 1.3 mg
- Magnesium
- 43 mg
- Phosphorus
- 140 mg
- Zinc
- 0.8 mg
- Vitamin A
- 125 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.08 mg
- Niacin
- 0.4 mg
- Folate
- 14 mcg
- Water
- 37 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 200°C/400°F. Generously grease the muffin tin cups with butter or cooking spray.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until thoroughly combined and free of lumps.
In a medium bowl, whisk the room temperature buttermilk, eggs, and melted cooled butter until the mixture is uniform and emulsified.
Pour the wet ingredients into the dry ingredients. Using a silicone spatula, gently fold the mixture until it is barely combined and streaks of flour remain.
Add the fresh corn kernels and chopped coriander. Fold gently just until the flour streaks disappear and the add-ins are distributed. Do not overmix.
Divide the batter evenly among the 12 muffin cups. They should be nearly full.
Bake for 15 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Chef's Notes
- Using medium-grind cornmeal provides a pleasant crunch and rustic texture that distinguishes these from cake-like muffins.
- For the best corn flavor, cut the kernels off the cob vertically, then scrape the cob with the back of your knife to release the corn milk into the batter.
- Room temperature ingredients are crucial here; cold buttermilk or eggs will solidify the melted butter instantly, creating clumpy batter and uneven baking.
Storage
Refrigerator: 1 week — Store in an airtight container to prevent drying out.
Freezer: 3 months — Wrap individually in foil and place in a freezer bag.
Reheating: Warm in a 150°C/300°F oven for 5-8 minutes or microwave briefly.
Troubleshooting
Muffins are tough or rubbery
Cause: Batter was overmixed after adding liquid
Fix: Cannot be fixed after baking; serve warm with extra butter to mask texture.
Prevention: Stop mixing as soon as the dry ingredients are moistened; lumps are okay.
Muffins didn't rise well
Cause: Leavening agents (baking powder/soda) are expired
Fix: Cannot be fixed.
Prevention: Check expiration dates on baking powder and soda before starting.
Cultural Context
Cornbread is a foundational pillar of American Southern cuisine, tracing its roots to Native American maize preparations adopted by early settlers and enslaved Africans. It holds a significant place in Soul Food traditions and is a staple at communal gatherings like Thanksgiving and Kwanzaa.
