Savory Corn Muffins Recipe -
Savory Corn Muffins Recipe

Savory Corn Muffins

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings


  1. Adjust oven rack to middle position and heat oven to 450 degrees. Put a 12-cup muffin tin (with standard-sized molds of 12-cup capacity) in oven to heat while preparing batter.
  2. Microwave creamed corn in a 1-quart Pyrex-type measuring cup to a full boil (or in a medium saucepan over medium heat). Stir in 1 cup of the cornmeal to make a very thick, pasty mush. If the mush is not stiff, microwave an additional 30 seconds or so. Whisk in buttermilk, then eggs and finally butter.
  3. Mix remaining cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl. Pour wet ingredients into dry and stir until just combined.
  4. Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well).
  5. Bake until golden brown on sides and bottom, about 15 minutes. Turn onto a wire rack; let cool 5 minutes. Serve.
Kitchen-Friendly View


  • Picnic tip
  • Can be cooled to room temperature, wrapped in plastic and stored up to a day.

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Jan 11, 2007

As the name indicates, this is a savory recipe, not a sweet one. Knowing that, and intending it to accompany red beans and rice, this recipe came out great for me. I had only a small (approx 8 oz) can of creamed corn, so I added about 1/2 cup of water and 1/2 cup more of buttermilk to make up for it. I was concerned about the consistency of the batter--it was about as thick as cooked cream of wheat--but the muffins rose up nicely and are not dense. Given others' complaints about saltiness, since I was using salted butter I reduced the added salt to a dash, but it could actually use a little more. Perhaps 1/2 tsp if using salted butter is the happy medium. I put in half a 4.75 oz can of green chilis to give it zing, and topped each one with a bit of shredded cheddar cheese to get a crackly, flavorful top. This made exactly four dozen mini muffins. Though they came out of the metal mini-muffin tins crispier, even those baked in the silicone mini-muffin pan have a satisfying texture, chewy on the outside and velvety on the inside.

Most Helpful Critical Review
Jan 25, 2006

These muffins were definitely moist and stayed that way for a few days! I reduced the salt to 1 tsp which was plenty for me. I would recommend increasing the sugar slightly. These may also be good if jalapenos were added (something I will try next time.) A great compliment to a Mexican meal but they need some doctoring if you're thinking about them for breakfast!!

Dec 22, 2007

I have the cookbook that this recipe appears in (Perfect Recipes For Having People Over by Pam Anderson) and it calls for 1 stick of UNSALTED butter not regular butter as the recipe here states. If using regular salted butter just cut down on the salt as other reviews have suggested. Hope this helps....

Oct 23, 2008

DELICIOUS! I would definitely make these for company! As to whether they stay moist, I cannot say...none were left. I did use UNSALTED butter, ONLY 1 tsp. SALT, doubled the sugar to 2 Tbsp., and baked in my stoneware muffin pan, which was oiled/greased with a silicone pastry brush, for 17-18 minutes. (On second try, I tried greasing my stoneware with shortening BEFORE putting in oven, and it worked great.) Crunchy on the outside, and perfectly moist within. The secret is the preheated pan. Mmmm! Served with Ham and Bean Soup II (this site).

Mar 10, 2012

These were really good and are pure comfort food! The directions say to boil the creamed corn and add cornmeal but I skipped this step and simply combined the dry ingredients in a bowl, combined the wet and added to the dry, mixed quickly and proceed to bake in a preheated oven for 15 min. I used about a 1/3 cup for each muffin and they turned out perfect!

Oct 15, 2005

I would recommend adding more sugar if you are using this for breakfast. I also made them with plain milk rather than buttermilk and they were still moist.

Mar 28, 2011

These tasted great but were a little heavy. I had to add a considerable amount of extra buttermilk to get the batter to come together smoothly. I ended up with 18 muffins instead of 12. They tasted yummy and very buttery.

Mar 01, 2011

As is, this is a good recipe if you are looking for a moist corn muffin or bread to accompany dinner. As a breakfast muffin, it does not have enough sweetness. I had doubled the sugar and it still was not sweet enough for me. With that said, I think it is a good base to start, it just needs to be tweaked for personal taste. Some other posters mentioned they came out too salty. Personally, I like the saltiness of them, but I can see how some may not like it.


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  • Calories
  • 240 kcal
  • 12%
  • Carbohydrates
  • 34.7 g
  • 11%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 612 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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