Friday, February 10, 2012

Amazing Corn Muffins

I love cornbread but don't make it very often for some reason. I am really picky about my cornbread because I really do not care for dry muffins or bread. So when I saw this recipe, I decided it was one worth trying. It uses creamed corn, which always give a wonderful flavor to cornbread. Also, it uses buttermilk, and I had some I needed to use. If you do not have buttermilk, you could just make some sour milk by adding a little vinegar to milk and allowing it to curdle. 

This recipe was originally in a "Taste Of Home" magazine from Feb/March 2009 by Janet and Greta Podleski. They made this a little 'slimmer' than corn muffins are usually- but the flavor is still wonderful! The recipe also called for diced green chiles, but I left them out since my children would not have wanted the spicy flavor. These were featured with a chili recipe, but I served them with Turkey, Rice and Vegetable Soup. They would be great with just about anything- even by themselves! 


1 cup all purpose flour
1 cup yellow cornmeal (I used white cornmeal)
2 Tbsp granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 can (14.75 oz.) cream-style corn
1/2 cup buttermilk
1 egg
2 Tbsp butter, melted
1 can (4 oz.) diced green chilies (optional)


Preheat oven to 375 degrees F. Spray a 12-cup muffin tin with cooking spray and set aside. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.

In a medium bowl, whisk together corn, buttermilk, egg, melted butter, and diced green chilies. Add wet ingredients to dry ingredients. Stir just until dry ingredients are moistened.

Divide batter among the 12 muffin cups equally. Bake for 20 minutes or until a toothpick inserted in the center of muffin comes out clean. Be careful not to overbake. Remove muffins from tin to cool slightly on a wire rack. Best if served warm.

Makes 12 servings.

**You may bake it in a 8x8 or 9x9 inch pan instead of the muffin forms. Bake at 350 degrees for approximately 30-35 minutes, or until top is golden brown and toothpick in center comes out clean.

Additionally, you may substitute the buttermilk for 2 Tbsp of buttermilk powder (mixed in with the dry ingredients) plus 1/2 cup of milk, or you may make your own sour milk using 1 1/2 tsp of vinegar and add enough milk to make 1/2 cup, then let it set for about 5 minutes. If you want to just use regular milk, you can leave out the baking soda and use 1/2 cup milk.

Pin It


  1. I love corn bread too, but I've never baked one from scratch. The store bought corn bread mix is so easy to break when I cut into pieces. I would love to give this recipe a try. These muffins look and sound delicious!

  2. I've never baked these before. Great looking muffins. Thanks for sharing.

    Spoon and Chopsticks

  3. I've never made corn bread from scratch. Now I am inspired to try it...thanks to you!

  4. I love corn muffins! These look sooo yummy!!


I love to receive feedback . So feel free to leave me a message and make my day! If you have a blog, leave a link so I can stop by your site and leave some comments, too. If you don't have a blog, you can leave a message with your first name and leave the website space empty. Unfortunately, due to excessive spam, I have enabled the word verification in order to leave a message.