Savory Corn Muffins

Savory Corn Muffins


"This recipe yields a bread that's moist and savory and tastes distinctly of corn. Unlike many corn muffins, these stay moist, thanks to canned creamed corn."


servings 240 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 612 mg
  • 24%

Based on a 2,000 calorie diet

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  1. Adjust oven rack to middle position and heat oven to 450 degrees. Put a 12-cup muffin tin (with standard-sized molds of 12-cup capacity) in oven to heat while preparing batter.
  2. Microwave creamed corn in a 1-quart Pyrex-type measuring cup to a full boil (or in a medium saucepan over medium heat). Stir in 1 cup of the cornmeal to make a very thick, pasty mush. If the mush is not stiff, microwave an additional 30 seconds or so. Whisk in buttermilk, then eggs and finally butter.
  3. Mix remaining cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl. Pour wet ingredients into dry and stir until just combined.
  4. Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well).
  5. Bake until golden brown on sides and bottom, about 15 minutes. Turn onto a wire rack; let cool 5 minutes. Serve.


  • Picnic tip
  • Can be cooled to room temperature, wrapped in plastic and stored up to a day.

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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  1. 67 Ratings


As the name indicates, this is a savory recipe, not a sweet one. Knowing that, and intending it to accompany red beans and rice, this recipe came out great for me. I had only a small (approx 8...

I have the cookbook that this recipe appears in (Perfect Recipes For Having People Over by Pam Anderson) and it calls for 1 stick of UNSALTED butter not regular butter as the recipe here states....

DELICIOUS! I would definitely make these for company! As to whether they stay moist, I cannot say...none were left. I did use UNSALTED butter, ONLY 1 tsp. SALT, doubled the sugar to 2 Tbsp., and...

These muffins were definitely moist and stayed that way for a few days! I reduced the salt to 1 tsp which was plenty for me. I would recommend increasing the sugar slightly. These may also be go...

These were really good and are pure comfort food! The directions say to boil the creamed corn and add cornmeal but I skipped this step and simply combined the dry ingredients in a bowl, combine...

I would recommend adding more sugar if you are using this for breakfast. I also made them with plain milk rather than buttermilk and they were still moist.

These tasted great but were a little heavy. I had to add a considerable amount of extra buttermilk to get the batter to come together smoothly. I ended up with 18 muffins instead of 12. They ...

As is, this is a good recipe if you are looking for a moist corn muffin or bread to accompany dinner. As a breakfast muffin, it does not have enough sweetness. I had doubled the sugar and it sti...

Very good! I didn't think it was too salty at all, in fact I thought it could have used a tad more to really bring out the corn flavor. (I did use unsalted butter.) But they turned out exactl...