Best Old Fashioned Sweet Corn Muffins Recipes

CORNBREAD MUFFINS

Steps:

• Preheat oven to 450ºF degrees. Grease a 12-muffin muffin tin and set aside.
• Add all dry ingredients to a bowl and whisk together. Set aside.
• Then, whisk an egg in a medium bowl, and add the remaining wet ingredients: vegetable oil, buttermilk, and cornmeal mix.
• Pour the dry ingredients into the wet ingredients and stir to combine.
• Evenly fill muffin tins ¾ of the way full with the cornbread batter.*
• Place in the preheated oven and bake 20 to 25 minutes or until golden brown.

DELUXE CORN MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, combine the egg, egg yolk, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn., Fill greased muffin cups three-fourths full. Bake at 400° for 18-23 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a small bowl, beat butter and honey until blended. Serve with muffins.

SWEET CORN MUFFINS

Steps:

• In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup of milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill 12 paper-lined muffin cups three-fourths full. Bake at 350° until muffins test done, 25-30 minutes.

OLD FASHIONED SWEET CORN MUFFINS

Steps:

• 1. Preheat oven to 400'F
• 2. Grease; or line with baking cups, one muffin pan.
• 3. In a large mixing bowl combine flour, corn meal, salt, sugar and baking powder.
• 4. Slowly mix in eggs, milk and vegetable oil. Beat with a hand mixer on high for 30 seconds.
• 5. Let sit for 4 minutes before pouring out into muffin pan. (this waiting time will help the muffins crown a bit better in the end.)
• 6. Pour out into muffin pan evenly.
• 7. Bake for 15-20 minutes until golden brown. Eat them cooled or hot. They are awesome hot with some butter! I ate them with caramel sauce later on and it was awesome!

CORN CASSEROLE

Steps:

• In a large skillet, saute onion and peppers in butter until tender. Stir in flour. Remove from the heat; add remaining ingredients except for 1/2 cup cheese. , Pour into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 45 minutes. Top with remaining cheese; let stand 5 minutes.

CORNIEST CORN MUFFINS

Steps:

• Getting ready: Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin tin or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you're using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - the batter will be lumpy and that's just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.
• Bake for 15 to 18 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.