• Cooking Time: 20
  • Servings: 12
  • Preparation Time: 15


Nothing's better than fresh sweet corn in the summer. Luckily, this recipe allows you to experience corn's deliciousness all year long, in a unique and healthy twist on regular old cornbread.


  • 1 1/2 cups cornmeal
  • 1 cup whole wheat pastry flour (or white whole wheat flour)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp Kosher salt (or 1/2 tsp table or sea salt)
  • 1/4 cup canola oil
  • 2 eggs (or 1 egg + 2 egg whites)
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1 cup low-fat buttermilk
  • 1 cup frozen corn kernels (not thawed)
  • 1 cup fresh or frozen raspberries (not thawed)


  • Preheat oven to 375. Line a 12-cup muffin tin with paper muffin cups and spray with nonstick cooking spray.
  • Whisk together oil, sugar, eggs, and vanilla.
  • In a separate bowl, combine cornmeal, flour, baking powder and soda, and salt.
  • Add about a third of the dry ingredients to the wet, then pour in some buttermilk, and continue alternating until the buttermilk is gone and there’s just a little bit of the flour mixture left.
  • Toss corn and raspberries with the remaining flour (this is so they don’t sink to the bottom of the muffin cups), then add to the batter and gently fold in.
  • Scoop batter into the muffin cups, (sprinkle each filled cup with a little more sugar if desired–this creates a yummy crust) and bake for about 22 minutes or until a toothpick comes out clean.
  • Cool on a cooling rack, then enjoy!

Categories: Muffin 

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