Easy, Speedy Corn Muffins

43 Reviews

Prep: 10 min
Cook: 16 min
Ready In: 26 min

“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.” - by Marcy

Ingredients

2 eggs
1 (15 ounce) can cream-style corn
1 tablespoon packed brown sugar
2 (8.5 ounce) packages dry corn muffin mix

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Metric US

Original recipe yields 12 servings

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease the bottoms only of 12 muffin cups, or line with baking cups.
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.
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.

Nutrition

Amount Per Serving (12 total)

Calories
199 cal
10%

Fat
4.8 g
7%

Carbs
35 g
11%

Based on a 2,000 calorie diet

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Reviews (43)

Rate This Recipe

zmo

Jan. 21, 2008

"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. (s..." See moreee my 2 photos) It's so easy to make. The best ever!"

MSPOONER

Jul. 3, 2007

"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!..." See more"