Cornbread Muffins with Real Corn

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I created this recipe after having success baking with greek yogurt. This recipe packs a protein punch which helps you feel full longer and uses real corn kernels. Dare we call it a serving of vegetables?

Yield is approximately ­12 muffins ­­depending on how full you fill your muffin cups! Consider making mini-­muffins as well and drizzling with honey.

Healthy Cornbread Muffins

Have you ever had Famous Daves cornbread muffins? Yeah. So good! They inspired me to create a just-as-delicious healthy version to make at home. IF they last long enough, these muffins freeze very well and make a great after-school or after-work snack!
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Cuisine: Traditional Recipes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 Muffins
Author: Tara Wright



  • Preheat oven to 350 degrees.
  • In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Mix well and set aside.
  • In a blender or food processor ­­add the organic corn (thawed) and 1/4 cup milk and blend for a few seconds to create a "creamed corn" look. (Option to blend it completely so that there are not corn chunks in the muffins but we like the real corn!)
  • In a separate medium sized bowl, mix together blended corn, eggs, honey and yogurt. Whisk thoroughly.
  • Add wet ingredients to large bowl and stir until completely mixed.
  • Spray muffin pan with olive oil or non-­GMO canola spray and evenly distribute batter, filling each cup to approximately 3/4 full.
  • Bake at 350 for 15 - ­20 minutes, until a toothpick inserted in the center of muffin comes out clean.


These can easily be made gluten free by swapping out oat flour for the whole wheat flour.
Enjoy drizzled with honey or with a small dollop of your favorite organic strawberry jam!


Calories: 151kcal | Carbohydrates: 29g | Protein: 5g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 27mg | Sodium: 72mg | Potassium: 242mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1.8% | Vitamin C: 1.3% | Calcium: 7.1% | Iron: 5.6%

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