Sunday, September 14

Sweet Corn and Honey Muffins That Taste Like Home

corn muffins

Each of us has those foods that magically evoke feelings and thoughts from our childhood. One of mine is corn muffins, which are wonderfully homey. In fact, this recipe is adapted from an original that my mom has been using for over 40 years.

corn muffins drizzled with honey

When I was mixing the batter, I added some sticky sweet honey and plump, fresh corn kernels, which I wasn't sure Mom would like. Last week she made this new version and called me declaring: "Oh, Susan, those corn muffins are even better than the mine!" Well, there you have it, folks -- the best endorsement a food blogga could ask for.

To capture that old-fashioned chewy texture that I love, I used medium coarse rather than fine cornmeal. The result: golden, crisp muffin tops give way to soft, moist, honey-laced centers that are only enhanced when topped with a pat of butter and drizzled with warm honey.

corn muffins eating

The aroma of freshly baked muffins and a little nostalgia -- it doesn't get much better than that.

Sweet Corn and Honey Muffins
Makes 12 regular size muffins.
Print recipe only here.

1 cup all-purpose flour
1 cup medium coarse stone-ground cornmeal
½ cup granulated sugar
1 tablespoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
2 tablespoons canola oil
2 tablespoons unsalted butter, melted and cooled
1 cup buttermilk
2 large eggs, lightly beaten
3 tablespoons honey
1 cup fresh corn kernels

Place rack in center of oven and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray.

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

In a separate bowl, whisk together oil, butter, buttermilk, eggs, and honey. Add to the flour mixture and stir quickly until well combined. Fold in the corn kernels. Spoon the batter evenly into the 12 molds.

Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.

You might also like:
  • My article, "You Can't Judge a Corn By Its Color," on NPR's Kitchen Window with recipes for Mexican Grilled Corn; Corn-Scallion-Cheddar Biscuits with Cilantro Butter; Sauteed Corn with Ginger, Mint and Lemon; and Roasted Corn and Tomatillo Salsa
  • Looking to preserve the flavor of summer sweet corn all winter long? Then check out my article "How to Freeze Corn for the Winter" on Fit Fare. It's easy!

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Heather said...

i made something almost exactly like these last year when i made my first chili of the fall. they're so delicious! i love the picture with the honey -- it looks drool worthy!

Jersey Girl Cooks said...

These comforting muffins sound great.

Peter G | Souvlaki For The Soul said...

Yes please Susan! Love these muffins and they are in fact very homey...good to see your mum approves!

Shari said...

Thanks for sharing an old favorite! Looks delicious!

Anonymous said...

Those do look gorgeous. I am not a fan of really "sugary sweet" corn muffins, so I wonder how these would work without one of the sweet ingredients. (I should mention that baking is my bane!)

Rita said...

Huuumm, these look good and easy to make, my type of recipe.

Anonymous said...

Oh yum, I can almost smell them! We love cornbread and corn muffins in our house and you can bet when there's a simmering pot on the stove, there's a pan of aromatic cornbread on the counter. I love adding fresh corn too- I spin it in the blender with the liquid. Love. It.

Anonymous said...

Sooo goooood...sometimes simplicity is just the best. I could eat these right now!

TS of eatingclub vancouver said...

I cannot resist cornmeal! =D

Susan @ SGCC said...

These are exactly the kind of corn muffins I love! They look wonderful! Sometimes, I throw in some creamed corn too, if I can't find fresh.

Rosa's Yummy Yums said...

Oh, beautiful! Those Sweet Corn Muffins look extremely good! They must taste wonderful with honey, mmmmhhh!



Manggy said...

Oh, memories! I used to double-team my corn muffins with both gravy and honey (okay, it wasn't that long ago...). Delicious!!

Anonymous said...

Those look so homey and delicious! I'm glad you make yours with fresh kernels, I always love finding those in corn muffins.

Clumbsy Cookie said...

I love family recipes! Your updated version sounds great and if got the mom approval stamp, we all know they must be wonderful!

Anonymous said...

Wow they look so perfect and delicious! Making me hungry...

Núria said...

Muffins are Madalenas here! They look exactly the same here and I just HAVE TO GET STARTED in the baking "thing"!!! I can imagine the aromas coming out from your kitchen... Mmmmmmm

David Hall said...

Brilliant Susan, very impressive!


Chibog in Chief said...

nothing beats a classic goodness like this! this is beautiful and delicious!

Aparna Balasubramanian said...

I so love the way this looks and sounds, Susan. I'm bookmarking it to try out one of these days.

T.W. Barritt at Culinary Types said...

When I first started baking, I used a stoneground cornmeal that we had gotten at a grist mill while on vacation in Tennessee. These muffins make my heart go pitter-pat!

Kara said...

Just perfect for football (i.e. chili) season!! YUM By the way, I always love hearing about the recipes that you develop using inspiration from your mom (I do the same!); it seems like she might have some cooking/baking/recipes to share with us herself... she should start a Food Blogga's mama's blog!

Adele said...

I live in the mid west. Fresh seafood is always welcomed here.


MyKitchenInHalfCups said...

Wow, your Mom said that! These have just got to be way better than good!

Anonymous said...

these corn muffins look delicious. I do like the thought of a chewy texture so I 'll remember to use medium coarse cornmeal.

The City Sage said...

That's it, I'm making these tonight. I have a broccoli cheddar soup waiting in the fridge that will go PERFECTLY with these! Do you mind if I post this recipe tomorrow (and link back to you, of course:)

I'll bet they're great for breakfast too. Beautiful recipe! Thanks!

Susan C said...

I'm waiting for the So.Cal. temps to drop so that I can make a pot of beans and a batch of these corn muffins.

sunita said...

Those muffins look delightful, Susan :-)

Deborah said...

I'm sure I would love the addition of honey and corn kernals! These look amazing!

Lisa Turner said...

Those look gorgeous. Corn muffins are one of my favorite treats.

Wendy said...

Yum! Cannot wait to try these out!

Anonymous said...

Delicious! I love corn muffins and instead of adding the honey to the batter I drizzle the muffin tops liberally with honey before baking. Doesn't it feel good to surprise your mother with an even better version of her recipe? Nicely done!

RecipeGirl said...

These look perfect to accompany some chili for a Charger's Game Day Party!

Unknown said...

i can just imagine the aroma coming from your kitchen.... :)

Ivy said...

What a great idea to use corn kennels. I suppose you can do them with frozen corn kennels in the winter as well.

Vijitha said...

Ahem! they look so temptin!! jus perfect n lovely...

This is my first time here... mussay that u have a lovely space...
Happy blogging! jus popped in to say my hi

Le Flâneur Novice said...

"The result: golden, crisp muffin tops give way to soft, moist, honey-laced centers that are only enhanced when topped with a pat of butter and drizzled with warm honey."

I haven't read such a mouthwatering description like that anywhere for a long time!

Nic said...

I haven't had these since I lived in the States, they look mighty good!

Patricia Scarpin said...

You have reminded me that I haven't baked muffins in a year or so. Shame on me!

Jeanne said...

Oh Susan, these sound incredibly good! I've made cornbread but never corn muffins - a grave oversight - definitely bookmarking these though. And isn't it funny how a particular taste can bring back a flood of memories - so comforting.

Anonymous said...

How about making a healthy Flax Oat Bran Muffin? There is an easy recipe for this one at FOODISTA

The Food Hunter said...

I enjoy your blog so much. Please come and claim this award from me.

Elle said...

I adore corn muffins! I love the addition of corn kernels and honey, too.

Anonymous said...

Oo Susan, those are home sweet home sweet muffin... look super delish :)

ames said...

That really is the best endorsement a gal could get! With the honey on top that muffin is masquerading as a cupcake, yum!

bee said...

gorgeous. i'd love to make these with some french tarragon.

Mandy said...

The corn muffins look wonderful! Thanks for sharing this updated family recipe. I am saving it now.

Maria said...

Look at that honey drizzling down! YUM!

Darius T. Williams said...

Lord...I done died and have gone to heaven on this one!


Anonymous said...

Everyone on the planet appears to have beat me to the compliments (I'm lying...I didn't read all the posts), but these muffins are beyond raving. I thought I had mastered the best corn muffin/bread recipe ever, but I was wrong. I especially love the texture, and I didn't even use the corn kernels because honestly I didn't have corn handy. At the risk of sounding like a cliche, I had one of these with turnip greens for supper found myself making a lot of those "When Harry Met Sally" noises. Thank God the walls are thick. You've done it again Susan. Thanks.

Susan from Food Blogga said...

heather-Honey is drool-worthy all on its own, isn't it?


peter-My mum is the best. :)

shari-You're welcome!

vgy-Sure, you could make a less sweet version. Just reduce the amount of sugar and honey. Good luck!

rita-Mine too!

kate-Ooh, the blender is a good idea!

marc-Me too! I wish I had more.

ts-Neither can I.

susan-My mom does that sometimes too. They come so moist that way.

rosa-Thanks! :)

mark-Gravy and honey? Hmmm... I don't know if I'm game enough for that yet. :)

kathy-I love the pop it gives them!

cc-They really are!

ff-That's what I like to hear. :)

nuria-Oh, the smell is wonderful.

david-thank you!

dhanggit-Classic is the best.

aparna-I'm so happy to hear it.

tw-And your stone ground cornmeal is making my heart go pitter-pat!

kara-That's exactly what I was thinking too! Great idea! She's just learning how to use the computer, so it may be a while. :)

adele-I assume you're referring to the give away.


veron-It really makes a difference.

citysage-I would be delighted! Thank you so much. And, yes, they are great for breakfast. :)

susanc-I hear ya!

sunita-Thank you!

deborah-Sweet and crunchy!

lisa-Mine too.

wendy-hope you like them.

allen-I like your method too. I'll have to try that next time.:)


mikky-It's so lovely.

ivy-You sure can. Just add them frozen to the batter.

vij-Welcome! Thanks for visiting and for your kind words.

bal-I truly appreciate that.

nic-Well, then it's time for some muffin baking!

patricia-A year? Time to make some muffins!

jeanne-I hope you enjoy them!

alisa-Sounds healthy.

food hunter-Thank you! I'll be right over.

elle-Then you'll love these!

zita-Oh, many thanks!

ames-I hadn't thought of that. ;)

bee-That sounds like a lovely addition.

mandy-I'm so happy to hear it.

maria-Yum, indeed!

darius-You crack me up.

anonymous-Who knew corn muffins and turnip greens could be so explosive together? I'll have to remember that. ;) Thanks for your kind words. I'm so pleased that you enjoy my blog and recipes.

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Cakelaw said...

These look delicious - so golden and sunny - and with corn and honey in them, are positively healthy.

Alexa said...

How lovely... They look so moist and wonderful. I love how food connects us to the ones we love.

Anonymous said...

These looks so good. They would been wonderful with the chili we made last week.

Is there anything better than kick-butt cornbread muffins and homemade chili.

I don't think so.

Terry at Blue Kitchen said...

Having many connections to the South, I grew up eating [and becoming totally tired of] cornbread and corn muffins. But never anything like these beauties, Susan! And I love the idea of fresh corn kernels in them. You may just lure me back.

Unknown said...

the gooey sauce makes the muffins special!

Stella said...

One of these probably aren't enough!!!

Rosie said...

Those do look gorgeous :)

Rosie x

Anonymous said...

I like using coarse cornmeal, too. Much more fun to bite into.

Prudy said...

I just made some very similar with fresh corn from Dorie Greenspan. Served them with honey, too. They are wonderful.

Elle said...

That is a mother's highest praise (if she bakes) so you have a SUPER recipe here. I love the coarser grind of the cornmeal and that touch of honey...perfect!

Anonymous said...

my dad and i love love love corn muffins!! oh my goodness i eat them as if they were icecream and that's just plain wrong! congrats to the winners!

LyB said...

That plate of muffins, drizzled with honey is just driving me nuts! Looks delicious!

Yivinns said...

The honey, cornmeal, and fresh corn absolutely make this recipe! My husband (one of the most finicky eater) loved these, as did I! Thanks for your many delicious recipes!

Susan from Food Blogga said...

yivinns-I'm so happy to hear that! I love to please a finicky eater. :)