RECIPE: Make W. H. Stiles Fish Camp’s Sweet Corn Muffins



When we go to Ponce City Market, it’s hard to decide between all the great restaurants. But when we want seafood, there’s no question: We head to W. H. Stiles Fish Camp. I am not much of a seafood cook, but I wonder if I could make their luscious corn muffins at home. Would they share the recipe? Alex Taylor, Decatur

Executive chef Faye Poone was happy to share the recipe for these sweet, moist corn muffins. The recipe makes a large batch, but the muffins freeze well, so you can enjoy some now and some later. This recipe would also be easy to cut in half. We found two medium ears of corn yielded the 1 cup of kernels needed for this recipe. Don’t skip the fresh corn. It adds a nice texture to the muffins.

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W. H. Stiles Fish Camp’s Sweet Corn Muffins
  • 3 cups all-purpose flour
  • 1 1/3 cups sugar
  • 1 cup cornmeal
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 1 cup fresh corn kernels
  • 2 1/2 cups whole milk
  • 3/4 cup canola oil
  • 4 eggs
  • 1/2 cup melted unsalted butter
  • Honey Butter, for serving (see recipe)
  • Heat oven to 325 degrees. Grease two 12-cup muffin tins.
  • In a large bowl, whisk together flour, sugar, cornmeal, baking powder and salt. Add corn kernels and toss to coat evenly. Set aside.
  • In a medium bowl, whisk together milk, oil, eggs and butter. Pour wet mixture over dry mixture and mix thoroughly.
  • Divide batter evenly among muffin cups and bake 25 minutes, until muffins are cooked through and edges just begin to brown. Serve with Honey Butter. Makes 24 muffins.

Nutritional information

Per serving: Per muffin: 251 calories (percent of calories from fat, 45), 4 grams protein, 31 grams carbohydrates, 1 gram fiber, 13 grams total fat (4 grams saturated), 44 milligrams cholesterol, 309 milligrams sodium.

Honey Butter
  • 1/4 pound unsalted room-temperature butter
  • 2 tablespoons honey
  • 1 teaspoon kosher salt
  • In a medium bowl, use a hand mixer on medium speed to cream butter until almost double in volume, about 4 minutes. Stir in honey and salt. Serve at room temperature. Makes 10 tablespoons.

Nutritional information

Per serving: Per tablespoon: 95 calories (percent of calories from fat, 85), trace protein, 3 grams carbohydrates, trace fiber, 9 grams total fat (6 grams saturated), 24 milligrams cholesterol, 233 milligrams sodium.

From the menu of ... W. H. Stiles Fish Camp, Ponce City Market, 675 Ponce de Leon Ave., Atlanta; 678-235-3929,

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to and put “From the menu of” and the name of the restaurant in the subject line.

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