Food & Cooking Recipes Breakfast & Brunch Recipes Mini Cornbread Muffins 2.6 (40) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 4 dozen A mini-muffin tin lets you turn out multiple crowd-pleasers with ease. Ingredients ½ cup (1 stick) unsalted butter, melted, plus more for tins ¾ cup nonfat buttermilk 2 large eggs ½ cup sour cream 1 cup yellow cornmeal 1 cup all-purpose flour ½ cup packed light-brown sugar 2 tablespoons baking powder 1 teaspoon coarse salt ¼ cup plus 2 tablespoons fresh or thawed frozen corn kernels Directions Preheat oven to 350 degrees. Brush cups of four 12-cup or two 24-cup mini muffin tins with melted butter; set aside. Whisk buttermilk, eggs, and sour cream in a medium bowl. Set aside. Whisk cornmeal, flour, brown sugar, baking powder, salt, and corn kernels in a large bowl. Using a rubber spatula, fold in buttermilk mixture and melted butter. Divide batter among muffin cups, filling cups two-thirds full (1 heaping teaspoon batter per cup). Bake until a cake tester inserted into centers comes out clean, about 17 minutes. Let muffins cool in tins about 5 minutes before serving. Rate it Print