- 1-1/2 cups all-purpose flour
- 1 cup sugar
- 3/4 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup shortening
- 1 cup milk, divided
- In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup of milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until muffins test done. Yield: 1 dozen.
Reviews for Sweet Corn Muffins
"This is my go to corn muffin recipe. I live in high altitude so I cut the sugar to three- fourths cup."
"Just made these. I had to sub butter for shortening. They were good; the kids gobbled them up. The recipe made a few more than twelve."
"A little too sweet for us too. I will definitely make them again but with less sugar. They are very light and fluffy."
"Ten months later, and I can't count the times I've made these muffins. They are such a hit in our house, so easy to make,and they come out beautiful every time!! Now we have the neighbors hooked on them, especially during the winter months - they go great with homemade soup!"
"Yummy!...make sure to take them out of the pan before they cool all the way or you will end up with a crumbly mess!"
"My tastebuds are programmed for less sugar than 3/4 Cup, so I will make the next batch with less. My husband has more of a sweet tooth and LOVED them. He's from Arkansas and that's how corn muffins SHOULD taste! They are so nice and light. I also used canola oil instead of shortening - this recipe is a keeper!!"
"These are excellent tasting, I use Splenda. Next time I will use a little less. I also used vegetable oil instead of shortning and put just a squirt of honey."
"This is a really good recipe. The muffins are nice and moist with good flavor. I reduce the sugar to 3/4 cup as they are just a little too sweet for us and we love them. They freeze well too."
"My grandkids loved these. They had to take home the leftovers!"