Easy, Speedy Corn Muffins Recipe - Allrecipes.com
Easy, Speedy Corn Muffins Recipe
  • READY IN 26 mins

Easy, Speedy Corn Muffins

Recipe by  

"This is a very moist, made-in-minutes corn muffin with a hint of sweetness. The batter can also be baked in a 13x9 pan for approximately 40 minutes to make corn bread."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    10 mins
  • COOK

    16 mins
  • READY IN

    26 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease the bottoms only of 12 muffin cups, or line with baking cups.
  2. Place the eggs in a large bowl, and beat until light colored. Stir in the canned corn and sugar until well blended. Add the muffin mixes, and stir just until dry ingredients are moistened. The batter will be lumpy. Fill muffin cups 2/3 full.
  3. Bake in preheated oven until toothpick inserted in center of a muffin comes out clean, 16 to 22 minutes. Cool 5 minutes in pan, then turn out on a rack.
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Reviews More Reviews

Most Helpful Positive Review
Jan 21, 2008

Great tasting corn bread, very moist and rich. I made these as muffins and they were done in 15 minutes. I also made this recipe in a in a 9x12 baking pan and that baked for around 8 extra minutes. (see my 2 photos) It's so easy to make. The best ever!

 
Most Helpful Critical Review
Mar 11, 2012

These turned out just OK. They weren't as moist as I expected.

 

57 Ratings

Jul 03, 2007

This is a new favorite! Talk about easy and yummy! I did add an extra tablespoon of brown sugar. I like my corn muffins a bit sweet. They were so moist! Thanks for the recipe!

 
Apr 16, 2008

EASY PEASY AND YUMMY!! MADE IN A 9X12 PAN FOR 35 MINUTES. CAME OUT 1/2" THICK. WILL USE AN 8X8 PAN NEXT TIME AND BAKE LONGER.

 
Apr 16, 2009

I cooked these for dinner last night. They were fast, simple, with few ingredients, easy, with only one bowl and economical. Good for when you only have a little time. I filled the muffin cups up 2/3 and instead of 12, I got 15.

 
Dec 21, 2008

Made these for a family event and everyone loved them. I baked them the night before in a mini muffin pan for 10 min and let cool on wire rack, then bagged them. When everyone arrived I warmed them at 375 for 10 min, which provided a crisp outside and soft inside. Will make again.

 
Jan 23, 2008

These are not good, they are great! I used 2tbs. white sugar because I didn't have brown sugar on hand and they were awesome! These will go perfectly with my fried chicken and southern green beans.

 
May 19, 2009

These corn muffins were surprisingly very good and not dry. I hate a dry muffin. The creamed corn added nice flavor! A definate keeper! Thanks! UPDATE: 5/17/09 - I used a cheaper canned corn this time and although they were still good, they didn't have the same taste as they do when I use a name brand, like Del Monte or Green Giant.

 

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Nutrition

  • Calories
  • 199 kcal
  • 10%
  • Carbohydrates
  • 35 g
  • 11%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 765 mg
  • 31%

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

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