Last week you met my niece, Leslie when she shared her recipe for cheddar cheese muffins. Today, she shares the recipe for the other muffins she made for our extended family Christmas celebration. Our celebration got so busy I forgot to take a picture of the corn muffins when they were finished. So you’ll have to be satisfied with the recipe and a picture of the baker scooping the batter into the pans. Don’t you love her red hair?

Leslie, if you can leave a comment about where you found the recipe, please do. It’s always nice to give credit where it’s due!

Cornbread with Corn Kernels

3/4 cup butter, room temperature
1 1/4 cup sugar (I would cut this down)
3 large eggs
1 1/2 cup yellow cornmeal
1 1/2 cup all-purpose flour
1/3 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
2 cups buttermilk
1 1/2 cu fresh or frozen corn kernels

Preheat oven to 400 degrees. Grease either a 9 x 13 pan or 24 muffin cups.

Put butter and sugar in a bowl and cream them until light and fluffy with an electric mixer on medium speed. Add eggs, one at a time, beating well after each addition.

In another bowl, stir together cornmeal, flours, baking powders, and salt. Using mixer on low speed, add to creamed mixture in 2 increments, alternating with buttermilk. Beat until smooth. Fold in the corn kernels until just evenly distributed. Do not overmix.

Pour batter into pan or muffin cups. Bake pan of cornbread for 35 – 40 minutes. Bake muffins 25 – 27 minutes.