Cornbread Muffins Made with Freeze-Dried Corn at Home

Freeze-dried vegetables aren't just for long-term storage — they work just as well dropped straight into everyday recipes. This cornbread muffin recipe uses freeze-dried corn as the base, and it's worth experimenting with other freeze-dried ingredients too: the egg and buttermilk in this recipe could just as easily be reconstituted from freeze-dried versions of each.

Cornbread Muffins

Ingredients:

• 1/2 cup freeze-dried corn, ground (or 1 1/4 cups whole freeze-dried kernels)
• 1/2 cup all-purpose flour
• 1 cup corn meal, finely ground
• 1 tsp. salt
• 1 1/2 tsp. baking powder
• 2 tbsp. sugar
• 1 large egg
• 1 1/4 cup buttermilk
• 2 tbsp. unsalted butter

Instructions:

1. Preheat the oven to 400°F and grease a muffin pan or add liners.
2. Combine the dry ingredients in a large bowl.
3. In a separate bowl, combine the egg and buttermilk, then add to the dry ingredients and stir until just combined — don't overmix.
4. Spoon the batter into the muffin cups.
5. Bake at 400°F for 15 to 20 minutes, until a toothpick inserted in the center comes out clean.

Frequently Asked Questions

Can ground freeze-dried corn be used in place of fresh or canned corn in baking?
Yes — 1/2 cup of ground freeze-dried corn (or 1 1/4 cups of whole freeze-dried kernels) swaps in directly for fresh corn in this cornbread muffin recipe.

Can other ingredients in this recipe be made from freeze-dried versions?
Yes — the egg and buttermilk can both be reconstituted from their freeze-dried forms and used the same way as their fresh counterparts.

How long do cornbread muffins with freeze-dried corn need to bake?
15 to 20 minutes at 400°F, until a toothpick inserted into the center comes out clean.