Whole Grain Cornbread Muffins

Whole corn kernels add a chewy sweetness to these traditional cornbread muffins. These are a great accompaniment to wheat berry chili, recipe here. Serve with a green salad for a complete fall or winter meal.



  • 1 cup coarse grind cornmeal
  • 1 cup whole wheat pastry flour
  • ½ tsp sea salt
  • 1 TBSP baking powder
  • 1 TBSP honey
  • 1 egg
  • 1 cup milk
  • ¼ cup butter or coconut oil, softened or melted
  • 1 cup frozen white or yellow corn kernels


  1. Preheat oven to 425° F. Line 12 muffin tins with paper muffin liners, or grease with oil, butter, or non-stick cooking spray.
  2. Whisk together the dry ingredients in a bowl.
  3. Add the egg, milk and butter. Beat until smooth, about 1 minute. Be careful not to overbeat.
  4. Add corn kernels and stir until well mixed.
  5. Fill each muffin cup about ⅔ full with batter.
  6. Bake for 18-20 minutes, until golden on top and toothpick inserted in center comes out clean.
Salads and Sides

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