More Recipes Like Krissy's Best Ever Corn Muffins - All Recipes
 
Photo of: Best Ever Corn Muffins

Best Ever Corn Muffins

Submitted by: CHAROLETTEKD 
This recipe was handed down to me from my mother. It's easy to make and the ingredients are probably already in your kitchen. Enjoy! 
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Cornbread Muffins I

Submitted by: Lisa K 
These sweet muffins incorporate corn kernels as well as corn meal for a bigger corn taste. 
Photo of: The Best Corn Bread You'll Ever Eat

The Best Corn Bread You'll Ever Eat

Submitted by: Debbie Rowe 
This easy recipe features sour cream and creamed corn for a tangy smooth flavor boost. This tasty cornbread bakes in a cast iron skillet. 
Photo of: Best Ever Muffins

Best Ever Muffins

Submitted by: Lori 
This recipe can be your starting point for a wide array of sweet and savory muffins, depending on what you decide to add. You can choose blueberries or Cheddar, for instance. It's up to you. 
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Sweet Corn Muffins

Submitted by: Bob Manasco 
Home Town: Hillsdale, Illinois, USA
Living In: Geneseo, Illinois, USA
These corn muffins use canned cream-style corn for a delicious dessert-type muffin perfect for burrito night at your house. 
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Plantain Corn Muffins

Submitted by: Pixelsicle 
Home Town: Atlanta, Georgia, USA
Living In: Crockett, California, USA
Ripe plantains and cornmeal help make these simple and tasty muffins. 
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Breakfast Corn Muffins

Submitted by: NikkiDoc74 
Banana slices and peanut butter are baked into corn muffins. 
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Basic Corn Muffins

Submitted by: Doug Matthews 
Home Town: Princeton, New Jersey, USA
Living In: Mendham, New Jersey, USA
Here's a cornmeal muffin recipe that's pretty simple, but lends itself well to improvisation. Try adding corn, jalapeno peppers or Cheddar cheese. 
Photo of: Betsy's Best Gluten-Free Muffins

Betsy's Best Gluten-Free Muffins

Submitted by: Terry Walker 
If you're eating gluten-free and like muffins, we have a recipe for you using white rice flour and all-purpose gluten-free flour. 
Photo of: Savory Corn Muffins

Savory Corn Muffins

Submitted by: USA WEEKEND columnist Pam Anderson 
This recipe yields a bread that's moist and savory and tastes distinctly of corn. Unlike many corn muffins, these stay moist, thanks to canned creamed corn. 
 
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