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Corn Muffins

Moist corn muffin with corn texture baked right in.

Secret to moist corn muffins

Twice in my life I have had the opportunity to live in the Atlanta area.  I love it there, the warm and inviting hospitality, the incredible profusion of blossoms in the spring and fiery fall foliage.  One of my favorites is the southern cuisine.  One ingredient they know how to use is corn; corn bread, polenta, grits, spoon bread, and more.  My daughter-in-law Sarah is a southern belle and swears that white corn meal is the color of choice for corn dishes but these muffins are a creamy yellow.
And BTW, don’t ya just hate corn muffins that become crumbly and dry when they cool.  Worry no more because these stay moist.  Even a couple of days later they retain freshness when stored in a plastic zip bag.  Easy to make, they use ingredients you have in your fridge and pantry.  They don’t take long so you can whip them up and then make a salad while they bake for a quick, simple supper. The prep for this recipe is simple but not intuitive, at least not put together like most muffins, but makes the difference for moist texture and great taste.  These are very corny muffins and this is where corny is desirable.

Recipe: Corn Muffins

Prep Time: 10 Minutes | Cook Time: 15 Minutes | Yield: 12 muffins | Level: Easy


  • 3/4 cup flour
  • 1 3/4 cups yellow cornmeal, divided
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 ½ tsp salt
  • 1 can creamed corn
  • 1 stick butter (1/2 cup), cut in small chunks
  • 1 cup buttermilk
  • 2 large eggs

Special Equipment – Muffin Pan

1 Place a muffin pan into the oven and set to preheat at 450 degrees.

2 In a small bowl combine the flour, 1 cup cornmeal, sugar, baking powder, baking soda and salt.  Set aside.

3 In a large sauce pan, dump creamed corn and heat until it comes to full boil.  Add 3/4 cup cornmeal and stir together to form a very thick mush.

4 Turn off the heat, add the butter and stir to combine allowing the residual heat to melt it.

5 Stir in buttermilk, then eggs.

6 Pour in the dry ingredients into the mush mixture and stir just to combine.  Don’t over mix.
7 Remove muffin tin from the oven and lightly spray with cooking spray.  Divide batter evenly among cups filling to the top of each cup.

8 Bake for 15 minutes.  Take muffins out of tin and cool on a wire rack for about 5 minutes.

9 Serve warm with honey butter, maple butter or jam, jelly or marmalade.

Buttermilk – Substitute 3 tablespoons of vinegar and enough milk to make 1 cup and let stand for 5 minutes.

Some cans of creamed corn are thicker than others. If the batter is isn’t thin enough, add a little milk. It shouldn’t be biscuit like creating peaks when you drop it from a spoon.

Batter – Fill the whole muffin cup up with batter. When baked they puff up and create a beautiful crown.

Dish Designer

  • Add 1 cup shredded cheese to batter.
  • For a little heat, add 1 minced jalapeno to the batter.
  • Turn into cornbread by baking a 9X13 baking dish for 20 minutes or until golden.

InspirationPam Anderson’s Perfect Recipes for Having People Over
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 11, 2012

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4 Responses to Corn Muffins

  1. Google Dabylbfocketfaminoj March 25, 2011 at 3:49 pm #

    Hey would you mind stating which blog platform you’re using? I’m planning to start my own blog in the near future but I’m having a difficult time deciding between BlogEngine/Wordpress/B2evolution and Drupal. The reason I ask is because your design and style seems different then most blogs and I’m looking for something unique. P.S Sorry for getting off-topic but I had to ask!

    • helenhorton March 25, 2011 at 9:31 pm #

      My platform is WordPress but what makes it unique is my theme which comes from a very innovative organization called Elegant Themes. Find them at

  2. Jo Ann December 3, 2012 at 9:18 am #

    Loved how moist these are and the surprise pieces of corn in them. A nice change from typical cornbread.

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