Recipe by Lisa K
"These muffins are very similar to the ones found in a famous down-home cooking restaurant. They're so simple to make and taste great because they have real pieces of corn as well as corn meal."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
frozen corn kernels, thawed
This is the second time I am reviewing this...This time around, I used heavy cream instead of milk and almost 1 can of corn instead of frozen - no wierd chewy bits as before with the frozen corn. Made one loaf with corn & one without - the loaf with corn was moister and more flavourful. I also made one mistake loaf where I used 1 cup of milk (with corn)- that actually was the moistest loaf. And the honey gave it a good flavor. I used
loaf pans, which required about 45 minutes to cook.
These muffins were very heavy and dry - would not make them again.
Overall, this is a very good base recipe. After making a test batch, I made the following alterations, and they turned out really well! Take any you would like! Also, as with any quick bread or cake, MAKE SURE you cream your butter and sugar well (i.e. a minimum of 4-5 minutes) and that all your ingredients are room temperature to ensure even baking.
1. I soaked the cornmeal in the milk for 15 minutes and added this mixture after adding the flour/baking soda.
2. I read the other reviews and reduced the sugar to 1/2 c. (although I didn't think they were too sweet before - I just like really sweet cornbread).
3. Again, off the other reviews, I added about 3/4 of a can of kernel corn, drained, instead of frozen (the frozen was a bit chewy).
4. Instead of upping the milk, I stirred in 1/4 c of sour cream before the kernel corn. Made a nice texture difference.
These are very tasty corn muffins, and my daughter's favorite! I used freshly ground corn and soft wheat, making them come out a little more dense, but delicious and hearty. I also subsituted canned for frozen corn with great results. The recipe takes exactly one regular sized can of corn. This is definitely a keeper.
These muffins were a bit too sweet for my taste. I would cut the sugar down to 1/2 cup next time. Remember to thaw the corn; otherwise, the kernels will be too dry. This recipe will also yield 24 mini-muffins.
Can you say yummmmmmyyyy??? These were so moist and delicious. Though I baked them in a rectangular class baking dish instead of a muffin tin and it took about 15 min longer to bake. They turned out great. They were sweet and we used Brummel and Brown on them and had them with chili. They were fantastic!!
Excellent! I had to omit the corn kernels, however-didn't have any available at the time. But they were still lovely and sweet. Very good
These were so delicious! I made them in mini-loaf pans and ate a slice in the morning for breakfast. My boyfriend always wants me to make these again. I followed the recipe exactly and plan to double or triple the recipe next time!
* Percent Daily Values are based on a 2,000 calorie diet.
Cornbread Muffins I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 83
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
This vegan cornbread is made with whole-wheat flour and agave syrup.
Try these delicious zucchini muffins studded with chocolate chips.
See how to make simple, versatile, and delicious corn muffins.