Sweet Corn Muffins Recipe

5 14 12
Publisher Photo

Sweet Corn Muffins Recipe

Read Reviews
5 14 12
Publisher Photo
"I love making corn bread and corn muffins, but often the results are not moist or sweet enough for my taste," comments Patty Bourne of Owings, Maryland. "So I experimented until I came up with these light, pleasantly sweet muffins. They ended up winning a blue ribbon at our county fair."
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

  • 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

Directions

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.
Originally published as Sweet Corn Muffins in Quick Cooking May/June 1998, p47

Nutritional Facts

1 each: 373 calories, 24g fat (12g saturated fat), 76mg cholesterol, 364mg sodium, 35g carbohydrate (17g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
Originally published as Sweet Corn Muffins in Quick Cooking May/June 1998, p47

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forSweet Corn Muffins

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
gr.gram User ID: 7986945 265712
Reviewed May. 8, 2017

"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"

MY REVIEW
Jessica User ID: 9076046 261143
Reviewed Feb. 11, 2017

"I just made this and it's wonderful! I never leave reviews but this was too delicious not to give props."

MY REVIEW
ranchmom1 User ID: 939847 255184
Reviewed Oct. 9, 2016

"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!"

MY REVIEW
RJW88 User ID: 6860232 244748
Reviewed Mar. 1, 2016

"This is my go to corn muffin recipe. I live in high altitude so I cut the sugar to three- fourths cup."

MY REVIEW
juicyfruit007 User ID: 1404522 231890
Reviewed Aug. 27, 2015

"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."

MY REVIEW
brownrexx User ID: 1161327 220963
Reviewed Feb. 20, 2015

"A little too sweet for us too. I will definitely make them again but with less sugar. They are very light and fluffy."

MY REVIEW
tamarachronister User ID: 1908061 47306
Reviewed Oct. 13, 2012

"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!"

MY REVIEW
s_pants User ID: 174050 28283
Reviewed Apr. 7, 2012

"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 REVIEW
tamarachronister User ID: 1908061 52401
Reviewed Jan. 7, 2012

"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!!"

MY REVIEW
kekecatty User ID: 6033087 28212
Reviewed Oct. 16, 2011

"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."

Loading Image