Green Facebook Icon Green Instagram Icon Green Pinterest Icon
Corn and Feta Muffins

Corn and Feta Muffins


1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground pepper
2/3 cup buttermilk
4 tablespoons melted butter
1 large egg
2/3 cup crumbled feta cheese
1 cup thawed corn kernels


  1. Preheat oven to 425°.
  2. Whisk together flour, cornmeal, sugar, baking powder, salt, and pepper in a medium bowl; make a well in center of mixture. Combine buttermilk, butter, and egg in a small bowl; add to flour mixture, stirring until just moist. Fold in feta and corn.
  3. Coat muffin pans (for 16 muffins) with cooking spray. Spoon batter into prepared pan.
  4. Bake for 16 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack. Serve warm.
  5. Makes 16 muffins.

Corn and Feta Muffins
Nutrition Information
Corn and Feta Muffins
Serving Size:
Amount Per Serving
Calories 2120.63
Calories from Fat 715.92
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A 51%
Vitamin C 12%
Calcium 72%
Iron 54%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

* Cut amount of salt in half to reduce sodium to 3150.0mg
Change serving size to get new nutritional values
Serving Size: 
Leave a Comment:

A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon