Cornbread Muffins
CORNBREAD MUFFINS
Alexander Smalls / Bryant Terry via NYT Cooking
Yield: 6 muffins
Total: 25 min
INGREDIENTS
- Nonstick spray (optional)
- 70g fine cornmeal, preferably white
- 64g all-purpose flour
- 3 Tbsp light brown sugar
- 1 1/2 tsp ground coriander
- 1 tsp baking powder
- 1/2 tsp fine salt
- 60ml whole milk
- 60ml buttermilk
- 2 Tbsp vegetable oil
- 2 lg eggs
- 90g fresh or thawed frozen corn kernels
INSTRUCTIONS
-
Heat oven to 400F. Line 6 muffin cups with paper liners or coat with spray.
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Whisk together cornmeal, flour, brown sugar, coriander, baking powder, and salt. Whisk in milk, buttermilk, and oil, then eggs until smooth. Stir in corn. Divide batter among cups (will be full).
-
Bake until toothpick in center comes out clean, 15-17 min. Serve warm.
NOTES
Use fine white cornmeal (Dixie Lily or White Lily). Avoid coarse or stone-ground.
cooking.nytimes.com/recipes/1022601-cornbread-muffins 2026-07-19