Total Time
30mins
Prep 10 mins
Cook 20 mins

These Corn Bread Muffins are great with chili, soups or stews.

Ingredients Nutrition

  • 418.15 g can white cream-style corn (I used Del Monte Brand)
  • 1 egg, beaten
  • 59.14 ml milk
  • 354.88 ml biscuit mix (like Bisquick)
  • 177.44 ml cornmeal
  • 59.14 ml sugar

Directions

  1. Blend corn, egg and milk in a medium bowl.
  2. Combine baking mix, cornmeal and sugar; add to corn mixture.
  3. Stir until just blended; Spoon evenly into 12 greased muffin cups; or use paper muffin cups inserts.
  4. Bake at 400 degrees for 18 to 20 minutes or until golden brown.
Most Helpful

5 5

Sensational cornbread muffins...the white cream style corn must make the difference! I used a biscuit mix recipe from here #83483 in place of the Bisquick. These are easy, nice looking, and so delicious. Thanks Barb....I will make these often.