Sweet Corn Muffins

As you surely know by now, I’m a good Southern girl who loves some moist, savory cornbread. However, my hubby prefers sweet [ahem, Yankee] cornbread, which I can appreciate as its own thing but prefer in muffin form to separate it from what I know of as real cornbread. This recipe is a variation on one from America’s Test Kitchen.

  • 2 cups cornmeal mix
  • 1/2 cup milk
  • 1/2 cup frozen corn kernels
  • 1/2 stick butter
  • 1/4 cup oil
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 tsp salt

In medium bowl, measure cornmeal mix, sugar, and salt, stir well, and set aside. Melt butter in microwave for 1 minute; add corn, microwave an additional minute, and mash to desired consistency (can also use hand blender).  Stir in oil and egg, then stir into dry mixture. Add milk; do not overmix. Spoon or pour into prepared 12-cup muffin pan (can also use cake pan or cast-iron skillet) and bake at 375 (350 for dark pan) for 15-20 minutes until edges are golden and center is done but still moist.

You can tell I love this well-used brownie pan from Pampered Chef — all those crisp corners!

3 thoughts on “Sweet Corn Muffins

    • Laura B June 13, 2021 / 10:20 pm

      They were! Although I overbaked and only used 1 egg tonight. I edited the recipe and next tme they should be perfect!


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