Easy, Speedy Corn Muffins

Easy, Speedy Corn Muffins

45 Reviews 8 Pics
  • Prep

    10 m
  • Cook

    16 m
  • Ready In

    26 m
Marcy
Recipe by  Marcy

“This is a very moist, made-in-minutes corn muffin with a hint of sweetness. The batter can also be baked in a 13x9 pan for approximately 40 minutes to make corn bread.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease the bottoms only of 12 muffin cups, or line with baking cups.
  2. Place the eggs in a large bowl, and beat until light colored. Stir in the canned corn and sugar until well blended. Add the muffin mixes, and stir just until dry ingredients are moistened. The batter will be lumpy. Fill muffin cups 2/3 full.
  3. Bake in preheated oven until toothpick inserted in center of a muffin comes out clean, 16 to 22 minutes. Cool 5 minutes in pan, then turn out on a rack.

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Reviews (45)

Rate This Recipe
zmo
18

zmo

Great tasting corn bread, very moist and rich. I made these as muffins and they were done in 15 minutes. I also made this recipe in a in a 9x12 baking pan and that baked for around 8 extra minutes. (see my 2 photos) It's so easy to make. The best ever!

MSPOONER
16

MSPOONER

This is a new favorite! Talk about easy and yummy! I did add an extra tablespoon of brown sugar. I like my corn muffins a bit sweet. They were so moist! Thanks for the recipe!

ursulaj.
13

ursulaj.

EASY PEASY AND YUMMY!! MADE IN A 9X12 PAN FOR 35 MINUTES. CAME OUT 1/2" THICK. WILL USE AN 8X8 PAN NEXT TIME AND BAKE LONGER.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 199 cal
  • 10%
  • Fat
  • 4.8 g
  • 7%
  • Carbs
  • 35 g
  • 11%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 765 mg
  • 31%

Based on a 2,000 calorie diet

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Easy Corn Pudding

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Ham and Cheddar Corn Muffins