Cornbread Muffins with Grilled Corn or Roasted Corn

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Cornbread Muffins with Grilled Corn or Roasted Corn

These easy cornbread muffins have either grilled corn or roasted corn folded into the batter.

Prep Time5

Cook Time20

Grilling or Roasting Time20

Total Time45

Course: Quick Breads & Muffins

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

For corn
2 ears corn
2 teaspoons olive oil
Pinch of kosher salt
Pinch of black pepper
For muffins
Non-stick cooking spray
1-1/4 cups all-purpose flour
1 cup cornmeal
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup Greek yogurt at room temperature
1/2 cup milk at room temperature
2 large eggs at room temperature
1/2 cup melted butter cooled slightly
For serving
Butter at room temperature
Honey
Jam

Instructions

To grill the corn: Preheat a gas or charcoal grill on high heat. Rub the corn with olive oil and season with salt and pepper. Grill the corn until lightly charred on all sides, about 5-7 minutes.
To roast the corn: Preheat the oven to 400 degrees F. Slice the kernels off the corn. On a sheet pan toss the corn with olive oil, salt and pepper. Spread it into a single layer. Roast the corn until it is lightly browned, about 20 minutes.
To make the muffins: Preheat the oven to 400 degrees F. Grease a 12-cup muffin pan with non-stick cooking spray.
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt.
In a medium bowl, whisk the yogurt, milk, eggs and melted butter.
Fold the wet ingredients into the dry ingredients. When they are about halfway combined, add the corn, but save 1/4 cup kernels. Do not over mix the batter.
Divide the batter into the muffin pans. Sprinkle the tops with the remaining corn.
Bake until lightly golden on top, about 18-20 minutes. The muffins should spring back when you gently press them on top.
Serve the muffins with butter, honey or jam.

Video

Notes

If you use frozen corn or canned corn, you will need 2 cups. Thaw frozen corn and rinse and drain canned corn. For both, pat them off with a towel to get rid of excess moisture.

The muffins are best eaten warm. You can store leftovers in an airtight container at room temperature up to 2 days. Reheat them in a 300 degree F oven for 10 minutes.

You can freeze the muffins up to 1 month. Put them in a freezer bag or another airtight container. Thaw them at room temperature and then warm them at 300 degrees F for 10 minutes.

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