Home / Recipes / Sides / Triple Corn Muffins
Triple Corn Muffins

Triple Corn Muffins

Cornmeal muffins featuring fresh whole kernel corn, cooked in cornhusks until golden brown.

RATE THIS RECIPE

(9)
REVIEWS  
servings Makes 10 servings 10
preparation time PREP Under 30 minutes
total time TOTAL 1 hour

Ingredients

  • 6 to 8 dried cornhusks (6 to 8-inches long)
  • 1 cup yellow or blue cornmeal
  • 1 cup flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ¾ cup milk
  • ½ cup salsa verde
  • ¼ cup vegetable oil
  • 2 tablespoons honey
  • 1 egg or ¼ cup egg substitute
  • ½ cup fresh or frozen whole kernel corn

Directions

  1. Heat oven 375°F. Grease twelve (2½-inch) muffin cups. Separate cornhusks. In large bowl, pour boiling water over cornhusk to cover. Soak 10 minutes or until soft and pliable. Drain; pat dry. Tear cornhusks lengthwise into 2-inch strips. Set aside.
  2. In large, bowl, combine cornmeal, flour, baking powder and salt. In medium mixing bowl, beat milk, salsa verde, oil, honey and egg until well blended. Stir liquid ingredients into flour mixture; mix just enough to moisten dry ingredients. Stir in corn. Place 2 to 3 cornhusk strips in each muffin cup, crossing centers in bottom of cups so husk ends fan out around sides. As each cup in lined, fill with batter. Bake 20 to 25 minutes or until tops are golden brown. Remove muffin from cornhusks before eating. Makes 10 muffins.

RECIPE NUTRITION INFORMATION

Per Serving

Calories150

Protein4g

Carbohydrates25g

Fiber2g

Sugars5g

Fat4.5g

Cholesterol0mg

Sodium490mg

Saturated Fat1g

REVIEWS OF THIS RECIPE

Triple Corn Muffins