Creamed corn muffins made at home with corn meal and canned cream corn bake up moist and delicious in about half an hour.

Creamed Corn Muffins

By Sue Lau | Palatable Pastime

Creamed Corn Muffins is my recipe of the day with Muffin Monday,  which  is a bloggers group who get together on the last Monday of the month to share muffin recipes. It is hosted by Stacy Rushton of Food Lust People Love.

This month I am sharing muffins with canned cream corn in them, which I had hoped to get posted last month but something came up.

Adding Cream  Corn  for Moistness

These muffins are essentially  a buttermilk  type corn muffin  batter with the addition of canned cream corn, which makes them exceptionally moist.

I enjoy having these kind   of muffins with things like a fish fry, barbecue, or even ham  and beans. Split and smeared with butter and honey, they are just heavenly.

Muffin Monday

• Banana Mocha Chip Muffins from Jolene’s Recipe Journal
• Cranberry Orange Pistachio (Vegan) Muffins from Food Lust People Love
• Creamed Corn Muffins from Palatable Pastime (You are Here!)
• Lemonade Muffins from Karen’s Kitchen Stories
• Scotch Bonnet Cornbread Muffins from Passion Kneaded
• Simple Summery Squash Muffins from Culinary Adventures with Camilla
• Soft Blueberry Muffins from Making Miracles
• Sour Cream Rhubarb Muffins with Pecan Streusel from A Day in the Life on the Farm
• Sweet Potato Mango Muffins from Zesty South Indian Kitchen

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Creamed Corn Muffins

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Creamed Corn Muffins

Creamed Corn Muffins

Sue Lau

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Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Bread, Muffins, Quick Bread

Cuisine American, Southern

Servings 15

Equipment

• muffin tin

Ingredients

  

1x2x3x

• 7/8 cup canned cream-style corn 8.25 ounce can or 200ML
• 3/4 cup buttermilk
• 1/2 cup cooled melted butter
• 2 large eggs lightly beaten
• 1-1/2 cups all-purpose flour
• 3/4 cup yellow cornmeal
• 3 tablespoons granulated sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt

Instructions

 

• Mix wet and dry ingredients separately, then combine.
• Divide batter into 15 greased muffin cups.
• Bake at 350F for 20-25 minutes or until a toothpick tests without wet batter.
• Cool in pan 5 minutes, then turn out.

Notes

From the kitchen of palatablepastime.com

Keyword cornbread

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