Moist and delicious Creamed Corn Cornbread Muffins that come together SO easily with a can of creamed corn and easy pantry ingredients – a must for any cornbread lover!
Cornbread muffins are a staple in any household.
Let me rephrase that: they should be a staple in any household.
They are perfect for breakfast, great as a side at lunch to your bowl of soup, and even better at dinner. Especially when the weather starts to chill in the fall and you’re looking for something that warms your belly. Yum and yum!
These cornbread muffins come aren’t your typical recipe – they take on a variation with a few special additions to make them truly extraordinary.
Creamed Corn Cornbread Muffins
Typical cornbread muffins include a combination of all purpose flour in addition to cornmeal, combined with an egg or two, a bit of milk, sugar and salt. While that’s a basic recipe that is always (typically) reliable, this recipe includes a special twist: creamed corn.
Creamed corn is a type of creamed vegetable dish made by combining pieces of whole sweetcorn with a soupy liquid of milky residue from pulped corn kernels scraped from the cob.Wikipedia
These muffins include:
- Wet ingredients: creamed corn, eggs, milk and melted butter
- Dry Ingredients: all purpose flour, cornmeal, sugar and baking powder
A whole can of creamed corn churns these cornbread muffins into a truly heavy, moist muffin that can incorporate extra additions to the batter – sausage crumbles, minced jalapeño, even hatch chiles would work well if incorporated.
To get started, combine the wet ingredients and mix until well incorporated. Gently add in the flour, cornmeal, sugar, baking powder and salt. If you opt to add extras (such as sausage crumbles, or even minced peppers), you’ll want to stir them in at this time.
Divide the batter among 12 muffin cups. Or, opt to spray your muffin pan generously and fill the cups to 2/3 full. Bake at 400 degrees F for 8 minutes, then turn down the heat to 375 degrees F. and bake for an additional 7-8 minutes – just until the tops are domed. Over baking will dry out the muffins.
Remove the cornbread from the muffin pan and allow to cool. Enjoy with a pat of butter as a breakfast muffin or next to your favorite bowl of chili. The possibilities are endless!
More Cornbread Muffin Recipes:
Creamed Corn Cornbread Muffins
- 1 can creamed corn, 14.75 oz
- 1/4 C butter melted
- 1/3 C milk
- 2 eggs
- 1.25 C all purpose flour
- 1 C cornmeal
- 1/4 C sugar
- 1/2 tsp salt
- 1 Tbsp baking powder
- 1/2 C frozen pork sausage crumbles see note, below
- 1 jalapeño pepper finely minced
- 4 oz diced Hatch chiles drained
- Preheat oven to 400 degrees F. Spray 12 ct muffin pan with non-stick spray or line with muffin cups. Set aside.
- Combine wet ingredients until combined.
- Gently incorporate dry ingredients - flour, cornmeal, sugar, salt, then baking powder (1 Tbsp).
- Mix all ingredients just until moistened. If incorporating additional ingredients, add at this time.
- Divide batter between muffin cups, fill to 2/3 full.
- Bake for 8 minutes at 400 degrees F; turn heat to 375 degrees F and continue to bake an additional 7-8 minutes - just until done. Avoid over-baking as it will dry out muffins.
- Allow to cool before enjoying.
Did you make this recipe? If you did, please take a second to rate the recipe and leave a comment.