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

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.

Linda B February 23, 2004