Krissy's Best Ever Corn Muffins Recipe -
Krissy's Best Ever Corn Muffins Recipe
  • READY IN 35 mins

Krissy's Best Ever Corn Muffins

Recipe by  

"This is a sweeter version of corn muffins and my family loves it!"

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
  2. In a large bowl, cream together the butter and sugar. Beat in the honey, eggs and salt. Mix in flour, cornmeal and baking powder. Stir in milk until batter is smooth. Fold in corn. Spoon into prepared muffin cups.
  3. Bake in preheated oven for 20 to 25 minutes, or until tops of muffins are lightly browned.
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Reviews More Reviews

Most Helpful Positive Review
Nov 06, 2003

I took this to a BBQ and every one commented on it. They were all so impressed, I made doubled the recipe and made it as a bread and cut it into squares. Now everyone wants to know where I got the recipe, I told them I can easily email it to them. Thanks for making it so convienient to try new things and share them with friends. Sincerely Meredith Ingersoll Happy to Cook:)

Most Helpful Critical Review
Nov 06, 2003

Wasn't sweet enough and bad texture. We didn't like them.

Nov 06, 2003

I made this for my daughter's Kindergarten class's Thanksgiving party and they loved it! My husband loves it too!

Jun 02, 2007

Wonderful! I made this recipe using Splenda and whole wheat flour and the result was sweet, moist cornbread muffins. My husband (who considers himself a connoisseur of cornbread) loves them, too.

Sep 07, 2003

Thank you for the BEST corn muffin recipe EVER!!

Nov 06, 2003

Great Taste, but mine could have been a little moister.

Mar 10, 2006

These muffins had a great texture, and flavor. They were however too sweet for us, so if you don't like them overly sweet, I would reduce the sugar to 1/3.

Dec 18, 2005

This was my second attempt at making cornbread, and it turned out great. I wanted to make something that had actual corn kernels in it, because the last one i made didn't and was pretty bitter, but this one turned out great even though i ran out of white sugar and had to substitute around a 1/4 cup of brown sugar, and also just used canned sweet kernel corn... i would def. recommend this recipe to anyone wanting to make GOOD cornbread (i just made it in a casserole dish).


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  • Calories
  • 243 kcal
  • 12%
  • Carbohydrates
  • 37.4 g
  • 12%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 191 mg
  • 8%

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

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