Corn Muffins With Real Corn

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Total Time
Prep 10 mins
Cook 14 mins

I love the addition of the sweet corn in this recipe. This is on the sweeter side of corn muffins. They go wonderfully with tomato soup.

Ingredients Nutrition

  • 2 cups flour
  • 2 cups self-rising cornmeal
  • 12 cup sugar
  • 2 cups buttermilk
  • 2 eggs, beaten
  • 12 teaspoon salt
  • 12 cup sweet corn, canned or 12 cup cooked corn
  • 34 cup butter, melted


  1. Sift the flour, cornmeal, sugar and salt into a large bowl.
  2. Make a well in the center and pour the buttermilk, buter and eggs inches.
  3. Stir just until combined.
  4. Fold in the corn.
  5. Pour into a lightly greased muffin pan, filling each cup half way.
  6. Bake for 6-8 minutes at 400 degrees then turn the pan and bake for 6 more mnutes.
Most Helpful

5 5

These muffins were great! I cut the recipe in half but other than that followed the recipe and everything turned out great. Made for Please Review My Recipe cooking game.

4 5

Made these tonight to go with chili. I quartered the recipe and got 5 muffins. For dietary reasons I had to make some changes: for the buttermilk I used 1/2 Tbsp of lemon juice in 1/2 cup Silk Unsweetened Organic Soy Milk, 1/8 cup of Eggbeaters for the egg, and for the melted butter I melted Smart Balance with Flaxseed Oil spread. I used drained, canned sweet corn (about 1/4 cup worth). I misread the cornmeal part and don't have self-rising cornmeal so I added 1/2 tsp plus 1/8 tsp baking powder to 1/2 cup yellow cornmeal. I followed the rest of the recipe as stated. I'm not sure what the "inches" part means in step 2, so ignored it. Mine needed to cook a bit longer than stated, though (almost 9 mins more), but the muffins turned out well-risen with a crispy top and cooked through and golden. Bf thought these were okay and I thought they were pretty good. I like sweet corn muffins and these weren't overly sweet imo. Thanks so much for sharing! :) Made for Please Review My Recipe tag game.