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Glazed Pecan-Studded Cornbread Muffins

From: Diamond Nuts

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Makes 12 muffins


For a sweet take on a traditional corn muffin weˇ¦ve added Diamond Glazed Pecans. They add a crisp texture to a summer favorite.


  • ¾ cups yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup milk
  • 2 extra large eggs, lightly beaten
  • ¼ cup walnut oil or sunflower oil
  • 1 cup fresh corn kernels, chopped
  • 1 bag Diamond Glazed Pecans, chopped


Preheat oven to 400„aF. Grease a 12-cup muffin pan and set aside.

In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and pepper. In another bowl, combine the milk, eggs and walnut oil. Add the wet ingredients to the dry and stir just until combined. Add the corn and Diamond Glazed Pecans; stir just to combine. Divide the mixture evenly among the muffin cups. Bake until golden brown and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

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