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Crispy Edge Corn Muffins

These corn muffins feature irresistibly crispy, caramelized edges that contrast beautifully with a tender, moist crumb. The baking process focuses on high heat and careful mixing to develop that signature crunch, creating a snack that’s both hearty and satisfying. With fresh or frozen corn kernels and simple ingredients, they turn a humble batter into a rustic, crunchy delight.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Main Course
Cuisine: Southern
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour for structure and lightness
  • 1 cup yellow cornmeal for classic texture and flavor
  • 1/4 cup sugar balances earthiness of corn
  • 1 teaspoon baking soda provides lift and fluff
  • 1/2 teaspoon salt enhances flavor
  • 1 cup fresh or frozen corn kernels adds sweetness and juiciness
  • 2 large eggs for structure and moisture
  • 1 cup buttermilk adds tang and tenderness
  • 1/4 cup melted butter for richness and aroma

Equipment

  • Oven
  • 12-cup muffin tin or cast-iron skillet
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat your oven to 220°C (430°F) and prepare your muffin tin or skillet by greasing it well with butter or lining with parchment for easy removal.
  2. In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, baking soda, and salt until evenly combined. This creates a light, airy base for your muffins.
  3. In a separate bowl, whisk the eggs until lightly frothy, then stir in the buttermilk and melted butter. The mixture should be smooth and slightly bubbly, filling your kitchen with a warm aroma.
  4. Gently fold the corn kernels into the wet mixture, distributing them evenly without breaking them apart. This adds juicy bursts of sweetness in every bite.
  5. Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to fold everything together just until combined; avoid overmixing to keep the batter light and fluffy, with a few lumps remaining.
  6. Divide the batter evenly into your prepared muffin cups or skillet, filling each about three-quarters full. This ensures even baking and crispy edges.
  7. Bake in the preheated oven for 18-22 minutes, until the tops are golden brown, edges are crispy, and a toothpick inserted in the center comes out clean. The smell of toasted corn and butter will fill your space.
  8. Once baked, remove the muffins from the oven and let them rest in the pan for about 5 minutes. This helps set the structure and keeps the edges crisp.
  9. Transfer the muffins to a cooling rack or serve straight from the pan, enjoying their crispy edges and tender crumb. For an extra touch, brush the tops with melted butter for a shiny, flavorful finish.
  10. Serve warm, perhaps with a pat of butter or honey, and savor that perfect contrast of crispy crust and soft interior in every bite.

Notes

For extra crunch, bake just until edges crackle and darken slightly. Rest muffins for 5 minutes to set the structure. You can add cheese, jalapeños, or herbs for variation.