Food & Cooking Recipes Ingredients Pasta and Grains Nancy Olson's Mini Cornbread Muffins 3.2 (24) 1 Review 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 July 10, 2019 Print Rate It Share Share Tweet Pin Email Yield: 20 muffins These cornbread muffins are courtesy of Gramercy Tavern chef Nancy Olson and are used to make her Blueberry Corn Ice Cream Sundae.Photo credit: Bill Bettencourt Ingredients ¾ cup all-purpose flour ½ cup fine yellow cornmeal 1 ½ teaspoons baking powder ½ teaspoon coarse salt ¼ cup granulated sugar 2 tablespoons unsalted butter, room temperature 1 tablespoon honey 1 tablespoon pure maple syrup 1 large egg ½ cup milk 1 ¼ cups fresh or thawed, frozen sweet corn kernels (from about 1 ½ ears) 2 teaspoons turbinado sugar Directions Preheat oven to 350 degrees. Butter 20 (1/4-cup) muffin cups; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt; set aside. In a large bowl, mix together sugar and butter; stir in honey and maple syrup until well combined. Add egg and continue mixing until well combined. Alternately add flour mixture and milk mixture to sugar mixture, mixing well after each addition and beginning and ending with the flour mixture. Stir in corn kernels until just combined. Fill prepared muffin cups 3/4 full with corn mixture; sprinkle tops with turbinado sugar. Transfer to oven and bake until tops are golden brown, about 14 minutes. Let cool slightly in pans before serving. Rate it Print