Savory Cornbread Muffins


  • 1 can Wild Harvest Organic Whole Kernel Corn
  • 2 cups Essential Everyday Cornmeal
  • 1 cup Buttermilk
  • 2 large eggs
  • 8 tablespoons butter, melted
  • 1 cup Wild Harvest Flour
  • 1/2 cup Wild Harvest Pure Cane Sugar
  • 1 1/2 tablespoons salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda


  • Preheat oven to 400 degrees
  • In blender cream the corn. Place creamed corn into medium sauce pan over medium heat. Stir in only 1 cup of cornmeal to make a thick pasty mush. Whisk in buttermilk, eggs and butter.
  • In separate bowl, mix remaining cornmeal with flour, sugar, salt, baking powder and soda. Pour wet ingredients into dry and stir until combined.
  • In lined muffin tin pan (12 count) divide the batter evenly among the cups. Sprinkle with sugar.
  • Bake for 15 minutes or until golden brown. Let cool 5 minutes. Serve.

Recipes created by Chef Lisa Hegedus, owner and operator of Caffe Barista in Greensburg, PA

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