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

Did you try this recipe? Let me know how it was!

Your email address will not be published. Required fields are marked *