Best 13 Corn Muffin Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Corn muffins, a delectable treat with a history as rich as its golden crumb, have captivated taste buds for generations.** Originating from Native American cuisine, these individual-sized quick breads have become a staple in Southern and American cooking. Typically made with cornmeal, flour, sugar, baking powder, buttermilk or milk, and eggs, corn muffins boast a tender, slightly sweet interior and a crisp, golden-brown exterior. This article presents a collection of corn muffin recipes, each offering unique variations on the classic dish. From traditional Southern-style corn muffins, bursting with the flavors of sweet corn and buttermilk, to savory creations incorporating cheese, bacon, and jalapeños, this culinary journey promises to satisfy every palate. Whether you prefer a classic recipe passed down through generations or a modern twist that adds a touch of unexpected flavor, these corn muffin recipes are sure to become favorites in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

CORN MUFFIN PANCAKES



Corn Muffin Pancakes image

This is an easy pancake recipe that uses muffin mix as its main ingredient. These pancakes can be served with syrup or a smidge of butter. My kids love them! Use different flavors of muffin mix to make different flavors of pancakes.

Provided by heather duncan

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 4

Number Of Ingredients 6

1 (7 ounce) package corn muffin mix
½ cup flour
2 tablespoons baking powder
1 egg
1 cup milk
2 tablespoons cooking oil

Steps:

  • Prepare a skillet with cooking spray and place over medium-high heat.
  • Whisk together the muffin mix, flour, baking powder, egg, milk, and cooking oil until smooth.
  • Pour 1/4 cup of batter into skillet. Cook pancake until bubbles form on top and bottom is golden brown, 1 to 2 minutes; flip and cook until bottom side reaches same golden-brown color of top of pancake. Repeat until batter is completely used.

Nutrition Facts : Calories 326.4 calories, Carbohydrate 40.8 g, Cholesterol 81.8 mg, Fat 14.4 g, Fiber 1.6 g, Protein 8.8 g, SaturatedFat 3.6 g, Sodium 1163.8 mg, Sugar 3 g

JIFFY CORN MUFFIN MIX COPYCAT USING BISQUICK



Jiffy Corn Muffin Mix Copycat Using Bisquick image

This recipe is equal to an 8.5 ounce box of Jiffy Corn Muffin Mix. When another recipe calls for a box of JIffy Corn Muffin Mix, use the mixed dry ingredients from this recipe as a substitute. This is a very easy copycat recipe because it uses Bisquick. Store any unused dry mix in an airtight container.

Provided by Wheres_the_Beef

Categories     Quick Breads

Time 25m

Yield 6 muffins, 6 serving(s)

Number Of Ingredients 5

2/3 cup Bisquick baking mix
1/2 cup yellow cornmeal
3 tablespoons granulated sugar
1/3 cup milk
1 egg

Steps:

  • Using whisk, mix dry ingredients in mixing bowl.
  • Use above mixed dry ingredients in recipes calling for a box of Jiffy Corn Muffin Mix.
  • If making corn muffins:.
  • Preheat oven to 400-F.
  • Stir in milk and egg. Stir until lumps are gone.
  • Fill standard muffin cups half full.
  • Bake 15-20 minutes or until muffin tops are slightly browned.
  • Makes 6 muffins.

CORN MUFFIN CROUTONS



Corn Muffin Croutons image

For an added crunch and a touch of sweetness, serve these homemade croutons along with your other favorite chili toppings.From Martha Stewart Living, Oct. 2010. Recipe by Lucinda Scala Quinn.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 3

Corn muffins or corn bread
Olive oil
Salt

Steps:

  • Cut corn muffins or corn bread into 3/4-inch cubes; toss with olive oil and salt.
  • Bake at 350 degrees Fahrenheit until golden, about 20 minutes.

PERFECT CORN MUFFIN MIX



Perfect Corn Muffin Mix image

Way back in 1996, when the Magnolia Bakery opened on Bleecker Street, before cupcake-mad crowds packed every inch of the place, it actually served breakfast. At tables. These muffins, no longer served at the bakery, are relics from that time, incomparable in flavor and butteriness. Most mixes include lard, which I don't mind in principle, but don't want to eat in its shelf-stable form.

Provided by Julia Moskin

Categories     breakfast, brunch, dinner, lunch, appetizer, side dish

Time 30m

Yield 12 standard-sized muffins

Number Of Ingredients 5

6 ounces yellow cornmeal (if you don't have a scale, you can measure 1 1/4 cups)
5 ounces all-purpose flour (1 1/4 cups)
3 ounces sugar ( 1/3 cup)
1 tablespoon baking powder
1 teaspoon salt

Steps:

  • Store this mix in airtight plastic bags or containers. When you want to bake muffins, combine the mix in a bowl with 2 beaten eggs; 1 1/2 cups milk (not skim) and 1 1/2 sticks butter (6 ounces), melted. Halfway fill the cups of a buttered (or nonstick) muffin tin and bake at 350 degrees for 18 to 20 minutes.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 92 milligrams, Sugar 6 grams

CORN MUFFIN CASSEROLE



Corn Muffin Casserole image

This is a wonderfully simple side-dish that tastes very similar to Chi-Chi's corn cake, which I have been missing so much since our Chi-Chi's closed:( Could also be served for breakfast, with maple syrup drizzled over top...mmm!

Provided by Manda

Categories     Breakfast

Time 1h10m

Yield 1 nine x thirteen inch pan, 8 serving(s)

Number Of Ingredients 7

1 (14 ounce) can creamed corn
1 (14 ounce) can whole kernel corn (some liquid drained)
8 ounces sour cream
2 tablespoons sugar
1 (8 ounce) box Jiffy corn muffin mix
4 tablespoons margarine, melted
1 tablespoon sugar (approximate)

Steps:

  • In large bowl, combine first four ingredients well.
  • Stir in corn muffin mix.
  • Pour into 9x13-inch pan.
  • Drizzle melted margarine over top and sprinkle with sugar.
  • Bake in preheated 350°F oven for 55-60 minutes.

CORN MUFFIN MIX... A JIFFY MIX COPYCAT



CORN MUFFIN MIX... A JIFFY MIX COPYCAT image

This recipe is equal to a 8.5 box of Jiffy Corn Muffin Mix. This is a very easy copycat recipe because it uses Bisquick! Now you don't have to run to the store when you need a box in a hurry! Be sure to store any unused dry mix in an airtight container. I found this on the internet, and thought I would share it with you.

Provided by Nancy J. Patrykus

Categories     Other Snacks

Time 30m

Number Of Ingredients 5

2/3 c bisquick mix
1/2 c yellow cornmeal
3 Tbsp sugar
1/3 c milk
1 egg

Steps:

  • 1. Using a whisk, mix dry ingredients into a bowl. Use above dry ingredient if making recipes calling for a ...box of Jiffy Corn Mix.
  • 2. If making corn muffins: Preheat oven to 400F. Stir in milk and eggs..Stir till lumps are gone. Fill standard muffin cups half full. Bake 15 minutes until muffin tops are slightly browned..

MUFFIN-CUP CORN DOGS



Muffin-Cup Corn Dogs image

Bring a little bit of summer back with a county fair favorite. Little ones are sure to enjoy this take on traditional corn dogs. -Grace Bryant, Merritt Island, Florida

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 11

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons ground mustard
1 teaspoon salt
2 large eggs
1 cup 2% milk
3 tablespoons canola oil
6 hot dogs, each cut into 4 pieces
Optional: Ketchup or honey mustard

Steps:

  • Preheat oven to 375°. Whisk together the first 6 ingredients. In another bowl, whisk together egg, milk and oil. Add to flour mixture; stir just until moistened., Fill 12 greased muffin cups three-fourths full with batter. Add 2 hot dog pieces to each muffin., Bake until a toothpick inserted in muffin comes out clean, 17-20 minutes. Cool 5 minutes before removing from pan. Serve warm with ketchup or honey mustard if desired.

Nutrition Facts : Calories 399 calories, Fat 19g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 906mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein.

BREAKFAST IN A CORN MUFFIN



Breakfast in a Corn Muffin image

This has scrambled eggs and sausage mixed right into corn muffins. It's from Taste of Home magazine, altered a bit to suit our tastes.

Provided by Recipe Reader

Categories     Breakfast

Time 30m

Yield 12 muffins

Number Of Ingredients 9

1 cup cooked and crumbled breakfast sausage
4 eggs
1 tablespoon butter
1 (8 1/2 ounce) package Jiffy corn muffin mix
1 additional egg
1/3 cup milk
1/2 cup shredded cheddar cheese
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 400 degrees and spray a muffin pan well with non-stick spray or line with paper liners.
  • In a bowl, whisk eggs well and season with salt and pepper.
  • In a skillet, melt butter and add eggs. Cook and stir over medium heat until eggs are thickened and no liquid egg remains. Be sure to break up the eggs so they will be distributed through all the muffins.
  • In a large bowl, prepare the corn muffin mix according to the package directions, using the additional egg and the 1/3 cup milk.
  • Gently stir the sausage, scrambled eggs, and cheese into the corn muffin batter.
  • Fill muffin cups 2/3 full.
  • Bake 15 minutes, or until a toothpick inserted in center comes out clean.
  • Let cool in pan 5 minutes before removing.

CORN MUFFIN CHURROS



Corn Muffin Churros image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield about 2 dozen churros

Number Of Ingredients 10

Vegetable oil, for frying (about 6 cups)
1 8.5-ounce box corn muffin mix
1 1/2 cups all-purpose flour
1/3 cup sugar, plus more for sprinkling
1 teaspoon baking powder
2 teaspoons ground cinnamon
2 large eggs
1 teaspoon finely grated orange zest
2/3 cup buttermilk
Chocolate sauce or dulce de leche, warmed, for dipping

Steps:

  • Heat 3 inches of oil in a large, deep skillet until a deep-fry thermometer registers 340 degrees. Combine the muffin mix, flour, sugar, baking powder and 1 teaspoon cinnamon in a bowl. Stir in the eggs, orange zest and buttermilk and whisk until combined.
  • Transfer half the batter to a pastry bag fitted with a large star tip (No. 844) and pipe 4-inch-long churros into the oil, about 4 at a time. (If you don't have a pastry bag, you can spoon the batter into the oil in lines.) Fry until golden, about 15 seconds per side, turning once. Remove with a slotted spoon to drain on paper towels. Repeat with the remaining batter.
  • Combine the remaining 1 teaspoon cinnamon with sugar to taste and sprinkle over the churros. Serve warm with the chocolate sauce.

OVEN FRIED CORN MUFFIN CHICKEN



Oven Fried Corn Muffin Chicken image

This is very easy to prepare and makes the most delicious, crispy fried chicken. Courtesy of Womans World

Provided by Boca Pat

Categories     Chicken

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 cups buttermilk
1 (8 1/2 ounce) package corn muffin mix
1/2 cup seasoned dry bread crumb
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
4 lbs chicken parts
cooking spray

Steps:

  • Preheat oven to 425.
  • Coat jellyroll pan with cooking spray.
  • Pour buttermilk into bowl.
  • In separate bowl combine dry muffin mix and next 6 ingredients.
  • Dip chicken in buttermilk, then coat with breadcrumb mixture.
  • Place on pan and spray chicken with cooking spray.
  • Bake 40 to 50 minutes.

FENNEL CORN MUFFIN



Fennel Corn Muffin image

Very moist and flavorful muffins. You will love it!

Provided by GENKIANNA

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 30m

Yield 8

Number Of Ingredients 13

2 ¼ cups all-purpose flour
¼ cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ tablespoons dried thyme
1 ½ tablespoons crushed fennel seed
1 pinch ground black pepper
1 pinch salt
¼ cup white sugar
1 cup soy milk
1 egg
1 egg yolk
½ cup vegetable oil

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin, or line with muffin papers.
  • In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, thyme, fennel seeds, salt, pepper, and sugar. Make a well in the center, and pour in the soy milk, egg, egg yolk, and oil. Stir just until blended. Spoon into the prepared muffin tin, filling cups about 3/4 full.
  • Bake for 18 to 20 minutes in the preheated oven, until the tops of the muffins spring back when lightly pressed. Cool in the pan for at least 5 minutes before removing from cups.

Nutrition Facts : Calories 327.2 calories, Carbohydrate 39.9 g, Cholesterol 48.9 mg, Fat 16 g, Fiber 2.1 g, Protein 6.3 g, SaturatedFat 2.7 g, Sodium 274.9 mg, Sugar 7.7 g

HOMEMADE JIFFY CORN MUFFIN MIX



Homemade Jiffy Corn Muffin Mix image

Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix), 1-1/2 cups of mix, or 6 corn muffins.

Provided by Susan Cutler

Categories     Other Breads

Time 25m

Number Of Ingredients 14

2/3 c all-purpose flour
1/2 c yellow cornmeal
3 Tbsp granulated sugar
1 Tbsp baking powder
1/4 tsp salt
2 Tbsp vegetable oil
TO MAKE MUFFINS ADD
1 egg
1/3 c milk
OPTIONAL INGREDIENTS
1/2 c grated cheddar cheese (optional)
2 oz canned chillies (optional)
1/4 c drained chopped pimiento (optional)
1/2 c chopped onion (optional)

Steps:

  • 1. 1 Combine first 5 ingredients in a bowl, mix well.
  • 2. 2 Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
  • 3. 3 If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
  • 4. 4 To make Corn Muffins, preheat oven to 400F, spray muffin pan with non-stick cooking spray.
  • 5. 5 OPTIONAL: To mix, add any combination of optional ingredients you prefer.
  • 6. 6 Combine mix with egg and milk, mixing well.
  • 7. 7 Fill muffin pan 1/2 full, bake for 15-20 minutes.

NO MUFFIN MIX SCALLOPED CORN



No Muffin Mix Scalloped Corn image

I wanted a scalloped corn recipe that didn't require any muffin mix ingredient, and I found this one. I haven't made it yet, but am planning to for Christmas dinner, and wanted to post it here to save it. I will rate it after I've made and tasted it. Also, you can substitute red bell pepper for the green, and you need to use soft bread crumbs. This sites computer wouldn't let me put "soft" in the ingredient list. The cooking time will vary, depending on the shape of the casserole dish you use. Update: You can't review your own recipe, but since I posted this I have made it, and it's yummy.

Provided by arroz241_11561377

Categories     Vegetable

Time 1h

Yield 2 quart, 8 serving(s)

Number Of Ingredients 10

1 cup chopped onion
1 cup chopped green pepper
2 tablespoons butter or 2 tablespoons margarine
3 tablespoons flour
2 cups milk
2 eggs, slightly beaten
2 (16 ounce) packages frozen corn, thawed and drained
2 cups breadcrumbs
3/4 teaspoon salt
1/4 teaspoon ground pepper

Steps:

  • Grease 2 quart casserole dish. Melt 1 tablespoon butter in skillet and saute onions and peppers until tender Add the flour and stir to coat the vegetables.Add all of the milk and stir continually until thick and bubbly,remove from heat and set aside.In a large bowl, mix together corn, eggs, 1 cup of the bread crumbs, salt and pepper.Stir in thickened milk mixture, pour into greased casserole dish. Melt remaining butter, stir in remaining bread crumbs, and sprinkle on top of corn mixture. Bake uncovered, at 325 degrees for 40-45 minutes.

Tips:

  • Use Fresh Corn: Using fresh corn kernels gives the muffins a more vibrant flavor and texture compared to canned or frozen corn.
  • Don't Overmix the Batter: Overmixing the batter can result in tough muffins. Mix the ingredients just until they are combined.
  • Use the Right Pan: Use a muffin pan that has been greased or lined with paper liners to ensure the muffins come out easily.
  • Fill the Muffin Cups Properly: Fill each muffin cup about 2/3 full to allow room for the muffins to rise without overflowing.
  • Bake Until Golden Brown: Bake the muffins until they are golden brown on top and a toothpick inserted in the center comes out clean.
  • Let the Muffins Cool: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These corn muffins are a delicious and versatile addition to any meal. They can be served as a side dish, breakfast item, or snack. With their sweet and savory flavor, they are sure to please everyone at the table. So next time you're looking for a quick and easy recipe, give these corn muffins a try.

Related Topics