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Creamed Corn Cornbread Muffins

Breads & Desserts

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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!

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
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!
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!

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:

  • Pumpkin Cornbread
  • Hatch Green Chile Sweet Potato Cornbread
  • Fermented Cornbread
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!
Print Pin
5 from 3 votes

Creamed Corn Cornbread Muffins

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!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 muffins
Author Sheryl

Ingredients

Wet Ingredients:

  • 1 can creamed corn, 14.75 oz
  • 1/4 C butter melted
  • 1/3 C milk
  • 2 eggs

Dry Ingredients:

  • 1.25 C all purpose flour
  • 1 C cornmeal
  • 1/4 C sugar
  • 1/2 tsp salt
  • 1 Tbsp baking powder

Optional Additions:

  • 1/2 C frozen pork sausage crumbles see note, below
  • 1 jalapeño pepper finely minced
  • 4 oz diced Hatch chiles drained

Instructions

  • 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.

Notes

Pork sausage crumbles can be incorporated to make these recipes breakfast worthy. I suggest adding frozen pork crumbles (Jimmy Dean is my choice) to the batter just before baking.  
If using fresh, drain well before adding.

Did you make this recipe?  If you did, please take a second to rate the recipe and leave a comment. 

Shared by Sheryl

Trackbacks

  1. 5-Ingredient Taco Gnocchi says:
    December 3, 2022 at 9:01 am

    […] Creamed Corn Cornbread Muffins […]

    Reply
  2. Backpacking Lunch Ideas: Food, Recipes & Tips For An Easy Trip says:
    February 27, 2023 at 6:00 am

    […] Creamed Corn Cornbread Muffins by Rebooted Mom make for a tasty meal. Cook a batch before you go and just toss them into your pack. Such an easy food to eat while on a hiking trip as they do not require you to heat them before you can eat them. Plus if they are made without the added usage they will last for days without refrigeration. […]

    Reply

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Hi, I'm Sheryl!

Hi there, I'm Sheryl!

Rebooted Mom was created out of my own journey to live and think differently about the food I eat. I share everything from gardening to DIY, recipes, and sustainable living.

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