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Roasted Corn Muffins

I have never gone back to my old corn bread recipe after finding this one. Adding corn to the batter gives it color and extra flavor. -Dorinda Bruce Bixby, Oklahoma
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 muffins


  • 1/4 cup butter, softened
  • 1/3 cup sugar
  • 1 egg
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 teaspoon baking powder
  • 1/4 cup milk
  • 1/2 cup frozen corn


  • In a small bowl, cream the butter and sugar. Beat in the egg, honey and salt.
  • Combine the flour, cornmeal and baking powder; add to the creamed mixture alternately with the milk. Fold in the frozen corn.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts
1 each: 261 calories, 9g fat (5g saturated fat), 57mg cholesterol, 209mg sodium, 41g carbohydrate (17g sugars, 2g fiber), 4g protein.

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Average Rating:
  • brandangelak
    Jul 17, 2013

    This was a very nice corn muffin. It wasn't anything overly special, but definitely better flavor than what comes out of a box. I would make these again.

  • lurky27
    Jan 13, 2011

    No comment left