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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

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

  • 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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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."

MY REVIEW
Patricia Sloup User ID: 2995984 52905
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."

MY REVIEW
u006264 User ID: 5723235 48775
Reviewed Jan. 12, 2011

"Excellent"

MY REVIEW
lonnielynette User ID: 1273095 52901
Reviewed Nov. 6, 2010

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

MY REVIEW
sbarnesfpc@comcast.net User ID: 2386667 202686
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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