Cornbread Muffins with Corn

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Olive Oil

Cornmeal

Melted Butter

All-Purpose Flour

Corn

Milk

Greek Yogurt

Salt Pepper

Granulated Sugar

Eggs

Baking Powder Baking Soda

Option 1: Grill the corn. Grill the corn over high heat for 5-7 minutes until it is lightly charred. Then slice off the kernels.

Option 2: Roast the corn. Slice the kernels off the cobs and roast the corn for 20 minutes in a 400-degree F oven.

Preheat the oven to 400 degrees F. In a large bowl, stir the flour, cornmeal, baking powder, baking soda and salt.

Whisk together the Greek yogurt, milk, eggs and melted butter.

Fold the wet ingredients into the dry ingredients. When they are about halfway combined, add the corn, but save 1/4 cup.

Spoon the batter into a muffin pan greased with non-stick cooking spray. Top with the remaining corn.

Bake the muffins until they are lightly golden, about 18-20 minutes. A toothpick inserted in the center of a muffin should come out clean.

Cornbread Muffins with Corn

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