Corn Muffins with Corn, Hot Peppers & Scallions
Prep time
Cook time
Total time
These would be great beside brisket chili!
Serves: 12
  • About 1 cup yellow cornmeal
  • A little coarse cornmeal like polenta (optional)
  • ½ cup unbleached all-purpose flour
  • ½ cup whole wheat flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • 1½ teaspoons salt
  • ½ teaspoon baking soda
  • 1 cup sour cream
  • 2 large eggs
  • ¼ cup (1/2 stick) unsalted butter, melted and cooled
  • 1¼ cups corn kernels, cut off 2 to 3 cobs (you can also used thawed frozen kernels)
  • 3 scallions, white and green parts thinly sliced
  • 1 tablespoon minced hot red pepper
  1. Preheat the oven to 425°F. Line twelve ⅓-cup muffin cups with paper liners. Dole out the cornmeal into a 1 cup measure, leaving a little bit of space (let's call it a scant cup). Top off the cup with the coarse cornmeal.
  2. Now combine the cornmeals, flours, sugar, baking powder, salt, and baking soda large bowl. In another bowl, whisk together the sour cream, eggs and melted butter. Add the sour cream mixture to the dry ingredients and fold to combine, stirring just until moistened (overmixing will create tough muffins). Fold in the corn kernels, scallions, and pepper.
  3. Divide the batter equally among your muffin cups. Bake the muffins about 20 minutes, until puffed, craggy, and golden (if you stick a thin knife or toothpick into the center of a muffin, it should come out clean). Give them muffins about a minute in the pan, then lift each one onto a rack to cool slightly. Eat warm or room temperature, with butter.
Recipe by Big Girls Small Kitchen at