Becky Satterfield’s Corn Muffins

Contributed by: Owner Becky Satterfield

Becky Satterfield’s Corn Muffins

Recipe type: Yield: approx. 24 mini muffins Prep time: Cook time: Total time:

These corn muffins are the perfect side dish for your summer barbecue.


2/3 C    Yellow Enriched Cornmeal

1 1/2 C All-purpose Flour

1 1/4 C Granulated Sugar

1 T        Baking Powder

1 t         Kosher Salt                                                      

2 3/4 C Buttermilk

8            Egg – large

3/4 C    Vegetable or Peanut Oil

3           Yellow Corn Ear – shucked and kernels removed

3           Green Onion – finely chopped


  1. Preheat oven to 400 degrees.
  2. Add the cornmeal, flour, sugar, baking powder, and salt to a large mixing bowl.
  3. Gently mix to combine.
  4. Add the buttermilk, eggs, and oil.
  5. Whisk until incorporated.
  6. Scrape the sides of the bowl and whisk for another 30 seconds.
  7. Stir in the corn and green onion.
  8. Spray a small muffin pan with release spray.
  9. Spoon the batter into the muffin wells.
  10. Place in the oven and cook for 17-20 minutes, until browned.

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