- 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
"These are so good! I sprinkled a little sugar/cinnamon mix on top before baking. Yum!These rose higher than other recipes I've used. (Thinking of banana muffins.) Could this method of mixing be used with other muffin recipes?Thanks"
"I just made this and it's wonderful! I never leave reviews but this was too delicious not to give props."
"These are my favorite corn muffins! Since my husband and two of our girls have to eat gluten free, I use a GF flour blend and GF corn meal to make them. :) I like how easy it is to blend the ingredients too. Have made these for years and we love them!"
"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."
"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."