BIG-BATCH CORN MUFFINS

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Big-Batch Corn Muffins image

Here's the crowd-size version of muffins for your next chili gathering. You'll get 32 muffins laden with cornmeal and whole kernel corn.

Provided by @MakeItYours

Number Of Ingredients 9

2 cups cornmeal
2 cups Gold Medal® all-purpose flour
1/4 cup sugar
2 cups milk
1/2 cup vegetable oil
2 tablespoons baking powder
1/2 teaspoon salt
4 eggs
2 cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained

Steps:

  • Heat oven to 425ºF. Grease bottoms only of 32 regular-size muffin cups, or place paper baking cup in each muffin cup.
  • Stir all ingredients except corn in large bowl about 20 seconds or until dry ingredients are moistened. Beat vigorously 1 minute. Stir in corn.
  • Fill muffin cups two-thirds full. Bake about 15 minutes or until golden brown. Immediately remove from pan.

*** Explore more Big-Batch Corn Muffins Recipes »

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