Local Flavor, Fresh from the Cob
Brentwood sweet corn is summer in a bite. And when it’s baked into a golden muffin with a touch of honey and buttermilk? That’s magic. This easy recipe features two ears of fresh-picked sweet corn from Dwelley Family Farms, folded into a simple batter that comes together in just minutes. Whether you enjoy them warm out of the oven or alongside a summer BBQ plate, these muffins are soft, slightly sweet and packed with local flavor.
Mel’s Corn Muffin Recipe
Ingredients:
- 1 cup cornmeal
- 1 cup flour
- ½ cup sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- ¼ cup honey
- 2 ears of Brentwood sweet corn, cooked and cut off the cob
Optional add-ins:
Bacon bits, jalapeños or shredded cheddar cheese
How to make them:
- Preheat your oven to 375 degrees.
- In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder and salt.
- In another bowl, mix the buttermilk and honey until well combined.
- Stir the dry ingredients into the wet ingredients just until blended. Don’t overmix.
- Fold in the corn. If you’re adding bacon, jalapeños or cheese, fold those in now too.
- Line a muffin tin or spray with non-stick spray.
- Use a medium scoop to fill each muffin cup halfway to two-thirds full.
- Bake for 20 minutes. Let cool slightly, then enjoy.
These muffins are delicious as-is, but they also make a great base for savory add-ins. Want a little heat? Add chopped jalapeños. Craving comfort? Toss in some shredded cheddar. Hosting brunch? Bacon bits never hurt.
Why Corn Deserves a Spot in Your Pantry
Corn is more than just a sweet summer treat. It’s naturally gluten-free, low in fat and rich in fiber. Each ear contains about 3 grams of protein, B vitamins and antioxidants like vitamin C, lutein and zeaxanthin, which help support eye health. The insoluble fiber in corn helps your digestive system stay on track, and its slow-digesting starch means it won’t spike your blood sugar the way refined carbs can.
You can enjoy corn fresh, frozen or canned, and it holds its own in everything from salsas to soups. The key is choosing whole, minimally processed corn without added salt or sugar.
Brentwood farmers have been growing Brentwood sweet corn for decades. It’s picked at the peak of ripeness and delivers unbeatable flavor. If you’re buying fresh, cook it soon after picking for the best results. And if you’re prepping ahead, it freezes beautifully.
Bake It, Share It, Repeat
Mel’s corn muffin recipe is a go-to for bake sales, potlucks and weekend breakfasts. With a short ingredient list and the unbeatable flavor of local corn, it’s a crowd-pleaser every time. Stop by your favorite Brentwood farm stand, grab a couple ears of corn and get baking.
Let us know if you try this recipe. Better yet, tag us in your muffin photos so we can see your creations.
