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Buttermilk Corn Muffins

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 minutes
  • Yield: 12 muffins


  • 1 cup cornmeal
  • 2 cups skim milk buttermilk
  • 3 egg whites
  • ¾ cup granulated sugar
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups fresh corn kernels, cut from the cob
  • 12 teaspoons Tomato Jam (or raspberry preserves)


  1. Preheat oven to 400 degrees F. Line a standard-sized, 12-muffin tin with paper liners. Generously spray each liner with non-stick cooking spray. Set aside.
  2. In a medium bowl, combine cornmeal and buttermilk and stir to mix. Set aside.
  3. In the bowl of a mixer, beat the egg whites until slightly frothy. Add the sugar and beat on high for 1 minute. Stir in the cornmeal buttermilk mixture and mix just enough to combine.
  4. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Add flour mixture and the corn kernels to the mixing bowl with the egg -sugar-cornmeal mixture and using a rubber spatula, stir just until the dry ingredients are moistened. (Do not overmix or the muffins will be tough.)
  5. Spoon the batter into the 12 tins. (It’s OK to fill the tins right to the top.) Place a teaspoon of Tomato Jam (or other preserves) in the center of the batter of each muffin.
  6. Bake 20-25 minutes or until golden and center of the muffins springs back when gently pressed.
  7. Remove the muffins from the oven and cool on a metal rack for 10-15 minutes. Using a knife, loosen the edges of each muffin (if necessary) and ease out of the muffin tin onto a rack.
  8. Serve immediately with melted butter and more Tomato Jam.