This recipe for Mini Corn Muffins makes a perfect Holiday side

corn muffins
“These muffins are a great accompaniment to a Thanksgiving meal, because they’re mini muffins, so not too filling. The green chives adds a nice flavor to each muffin.” – Becky Satterfield

For those cooking at home this holiday, Becky Satterfield, owner of Satterfield’s in Cahaba Heights, share’s her famed recipe for mini corn muffins – the perfect size accompaniment to the holiday meal.


Becky Satterfield’s Corn Muffins

(Yields approximately 2 dozen mini muffins)


  •  2/3 cup yellow enriched cornmeal
  • 1 ½ cups all-purpose flour
  • 1 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2 ¾ cups buttermilk
  • 8 large eggs
  • ¾ cup vegetable or peanut oil
  • 3 ears yellow corn, shucked and kernals removed
  • 3 green onions, finely chopped


  1. Preheat oven to 400 degrees.
  2. Add the cornmeal, flour, sugar, baking powder and salt to a large mixing bowl. Gently mix to combine.
  3. Add the buttermilk, eggs and oil. Whisk until incorporated. Scrape the sides of the bowl and whisk for another 30 seconds.]
  4. Stir in the corn and green onion.
  5. Spray a small muffin pan with release spray. Spoon the batter into the muffin wells.
  6. Place in the oven and cook for 17-20 minutes, until browned.

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