Savory Corn Muffins

Savory Corn Muffins

USA WEEKEND columnist Pam Anderson 0

"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."

Ingredients {{adjustedServings}} servings 240 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 56 mg
  • 19%
  • 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.
Tips & Tricks
Homesteader Corn Bread

This perfectly moist corn bread is slightly sweet and very versatile.

Make Corn Pudding

Learn how to make corn pudding, a classic part of the American harvest menu.


  • 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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Reviews 61

  1. 66 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 oz) can of creamed corn, so I added about 1/2 cup of water and 1/2 cup more of buttermilk to make up for it. I was concerned about the consistency of the batter--it was about as thick as cooked cream of wheat--but the muffins rose up nicely and are not dense. Given others' complaints about saltiness, since I was using salted butter I reduced the added salt to a dash, but it could actually use a little more. Perhaps 1/2 tsp if using salted butter is the happy medium. I put in half a 4.75 oz can of green chilis to give it zing, and topped each one with a bit of shredded cheddar cheese to get a crackly, flavorful top. This made exactly four dozen mini muffins. Though they came out of the metal mini-muffin tins crispier, even those baked in the silicone mini-muffin pan have a satisfying texture, chewy on the outside and velvety on the inside.


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. If using regular salted butter just cut down on the salt as other reviews have suggested. Hope this helps....


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 baked in my stoneware muffin pan, which was oiled/greased with a silicone pastry brush, for 17-18 minutes. (On second try, I tried greasing my stoneware with shortening BEFORE putting in oven, and it worked great.) Crunchy on the outside, and perfectly moist within. The secret is the preheated pan. Mmmm! Served with Ham and Bean Soup II (this site).