Cornbread Muffins

Total Time
10 mins
17 mins

Adapted from the Cooking Light Oct 2007. Originally these were mini muffins. I upgraded them to regular size. Still tinkering with the baking time but they come out just fine as I'm writing it up.

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  1. Preheat oven to 375°F.
  2. Lightly spoon the flour into dry measuring cups; level with a knife. Combine the flour, corn meal, sugar, baking powder, and salt in a large bowl.
  3. Combine cheese, sour cream, onions, cream-style corn, hot sauce, and egg in a small bowl; stir with a whisk.
  4. Add the cheese mixture to the flour mixture and stir just until moistened. (it should be lumpy).
  5. Coat muffin cups with cooking spray. Divide batter evenly among 12 standard sized muffin cups. Bake at 375°F for 17 1/2 minutes or until golden brown. Cool in cups for 2 minutes on wire racks; remove from pans to finish cooling.
Most Helpful

5 5

I used cream corn like the recipe suggested. These are fantastically moist! (I did have to bake them about 25-30 minutes.)

These were very bland. I ended up throwing most of them away. I will not make these again.

5 5