F&W’s Justin Chapple keeps his corn muffins light and moist by using buttermilk in the batter. Slideshow: More Muffin Recipes 

Justin Chapple
August 2015

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© Nicole Franzen

Recipe Summary

active:
20 mins
total:
50 mins
Yield:
Makes 12 muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350° and line a 12-cup muffin tin with paper or foil liners. In a medium bowl, whisk the flour, cornmeal, sugar, baking powder and 1 teaspoon of salt. In a large bowl, beat the eggs with the buttermilk and melted butter. Whisk in the dry ingredients, then fold in the corn kernels.

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  • Spoon the batter into the prepared muffin cups. Bake for 15 to 18 minutes, until a toothpick inserted in the center of the muffins comes out clean. Let the corn muffins cool in the pan for 10 minutes before turning them out onto a wire rack to cool completely.

  • In a small bowl, whisk the mascarpone with the honey and a pinch of salt. Serve with the muffins.

Make Ahead

The corn muffins can be stored in an airtight container for up to 3 days.

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