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Yankee Corn Muffins

 Yankee Corn Muffins
These traditional corn muffins are perfect alongside the creamy casserole, but they really complement any meal. Topped with a little butter, fresh-from-the-oven treats like these never last too long around our house.—Barb Marshall, Pickerington, Ohio
8 ServingsPrep/Total Time: 25 min.


  • 1 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 1/4 cup canola oil


  • In a large bowl, combine the flour, cornmeal, sugar, baking powder
  • and salt. In a small bowl, beat the egg, milk and oil. Stir into the
  • dry ingredients just until moistened.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at
  • 400° for 16-18 minutes or until a toothpick inserted near the
  • center comes clean. Cool for 5 minutes before removing from pan to a
  • wire rack. Serve warm. Yield: 8 muffins.
Nutritional Facts: 1 serving (1 each) equals 211 calories, 9 g fat (2 g saturated fat), 31 mg cholesterol, 419 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.