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Sweet Corn Muffins Recipe

"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."
TOTAL TIME: Prep: 10 min. Bake: 25 min. YIELD:12 servings


  • 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.

Nutritional Facts

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

Reviews for Sweet Corn Muffins

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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."

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."

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."

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!"

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!"

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!!"

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."

Reviewed Oct. 14, 2011

"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."

Reviewed Jan. 12, 2011


Reviewed Nov. 6, 2010

"My grandkids loved these. They had to take home the leftovers!"

Reviewed Aug. 18, 2009

"What if you use the cornmeal mix with the baking powder and salt already in mix, would you use the same amount of cornmeal?"

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