Creamed Corn Muffins #MuffinMonday

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

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.

Creamed Corn Muffins

Muffin Monday

Muffin Monday

#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

Creamed Corn Muffins

You Might Also Like:

Zucchini and Pepper Cornbread

Zucchini and  Pepper Cornbread

Frito Corn Dog Muffins

Frito Corn Dog Muffins

Sweet Potato  Cornbread

Hot Water Cornbread

Hot Water Cornbread

Popcorn Cornbread

Popcorn Corn Bread

Creamed Corn Muffins

Creamed Corn Muffins

Sue Lau
Prep Time 10 mins
Cook Time 20 mins
Course Bread, Muffins, Quick Bread
Cuisine American, Southern
Servings 15


  • muffin tin


  • 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


  • 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.


From the kitchen of
Keyword cornbread

Creamed Corn Muffins

7 responses

  1. This creamed corn muffins looks delicious. I am yet to try creamed corn in muffin forms, your recipe is perfect I will try this.

  2. Pingback: Sweet Potato Mango Muffins #MuffinMonday - Zesty South Indian Kitchen

  3. Pingback: Onion Crunch Corn Muffins #MuffinMonday –

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: