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Fresh Corn-off-the-Cob Breakfast Muffins

September 4, 2012







What can you do with all that corn you bought from the farmers’ market this weekend??

I love corn on the cob, as does my daughter, but how many ears can one possibly eat?

Here’s a great recipe that uses two ears of corn per six large muffins.  They are definitely “corn-y”.


Fresh Corn-off-the-Cob Breakfast Muffins

Makes 6 large muffins or 12 standard size muffins



  • 6 tablespoons vegetable oil
  • 1 cup fresh corn kernels (about 2 ears’ worth)
  • 1/2 teaspoon salt- divided into 1/4 teaspoons
  • 1 cup cornmeal
  • 1 cup flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 3/4 cup plain yogurt
  • 1/4 cup whole milk (Note: You may substitute 1 cup of fresh buttermilk for yogurt/whole milk)
  • 1 egg, lightly beaten


1. Preheat oven to 375 degrees.

2. Prepare large muffin tin by spraying with non-stick cooking spray

3. To Prepare Corn: use one tablespoon of vegetable oil in a large skillet.  Add corn and 1/4tsp of salt and heat on med-high heat for 2-3 minutes, until barely tender.  Remove from heat and place on a plate to cool.

4.  Mix dry ingredients in large mixing bowl.

5.  Mix yogurt and milk well in measuring cup.  Add lightly beaten egg and remaining oil  and mix well.

6. Add wet ingredients to dry ingredients- do not over mix, just until incorporated

7. Add corn and mix until incorporated.

8. Spoon batter into muffin tins.

9. Bake for approximately 24 minutes or until toothpick in center comes out clean.  (Shorten baking time to 16 minutes for standard size muffins).


Let cool on wire rack for about 5-10 minutes.  Serve warm.  Spread butter on if desired.

recipe adapted from



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