These super easy Corn Muffins recipe are moist, soft with just the right amount of sweetness. The perfect size to add to your Thanksgiving table or even at a party.
I have been making Cornbread for quite some time now. At times cutting up my Cheesy Cornbread (which is similar to this recipe) to the right proportion to serve, don’t work at times. So making these Corn Muffins are the right serving to just grab and go and no one will be complaining who gets the biggest piece of cornbread.
They are very easy to prepare and you will be in and out of the kitchen in no time. All it takes is five minutes to put together the Corn Muffins batter and then the next part is to wait until it’s finish baking.
How to make Corn Muffins?
In a medium bowl, add all the ingredients together and mix with a spatula.
Spoon the batter evenly in the prepared muffin pans, filling each cup to about 3/4 full.
Bake for about 15 to 20 minutes or until a toothpick is inserted in the center of one of the muffins and it comes out clean.
Allow them to cool in the pans for a few minutes and serve warm.
That’s it…super easy.
Can I freeze these Corn Muffins?
Yes you can freeze these Corn Muffins. But I must say that they taste better when serve warm, few minutes after baking.
However, you can freeze them in an airtight container or resealable plastic bag. These can be frozen for about 3 months. When you are ready to eat them, reheat them by wrapping then in aluminium foil paper at 350 F degrees until they are warm to your desire.
Also you can let them thaw for a few hours on the counter top and then warm them up in a microwave for a few seconds until they are warm to your desire. Don’t warm them up in the microwave for too long or else they are going to be too hard.
Step by Step Pictures
Corn Muffins Recipe
2 8.5 oz boxes corn muffin mix
1 can of creamy style corn (14.25 oz)
2 large eggs
2 stalk of scallions, chopped
Preheat the oven 400 F degrees.
Grease muffin pans with cooking spray or use paper baking cups.
Mix the corn muffin mix together with the creamed corn, eggs and scallions with a spatula.
Spoon the batter evenly into each muffin cups, filling each one about 3/4 full.
Bake for about 15 to 20 minutes or until a wooden tooth pick is inserted into the center of one of the muffin and it comes out clean.
Remove from oven and let them stand for a few minutes to cool down in the pan before serving. Serve warm and enjoy.
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The nutritional information that is provided, is computer generated and therefore it is an estimate. Please do your own research with the ingredients that are listed here, if you have any concern about any specific diet or your health.