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Corn muffins recipes - 10 recipes

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Top rated Corn muffins recipes

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Preheat an oven to 180 C (350 F)

  • 170 g instant or 2-minute polenta
  • 50 g rice flour
  • 25 g potato starch
  • 1 tsp. Italian seasoning
  • 1 tsp. baking soda
  • salt & pepper
  • 360 g sour cream
  • 2 eggs, beaten
  • few drops of lemon juice
  • butter
  • 12 basil leaves
  • 12 slices prosciutto
5/5 (1 Votes)

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Slightly sweet, these corn muffins are always a hit! Great with a cup of coffee or cold milk

  • 1 1/4 cups all-purpose flour
  • 2/3 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon light brown sugar, packed
  • 1/2 cup granulated sugar, minus 1 tablespoon
  • 1 extra large egg
  • 6 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 cup whole milk (I used 1/2 milk and 1/2 buttermilk)
  • 3/4 cup fresh blueberries
4.6/5 (18 Votes)

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Recipe source: Cooking Light - September 2012

  • 1 1/4 cups fat-free buttermilk
  • 1/4 cup olive oil
  • 1 large egg, lightly beaten
  • 4.5 oz all-purpose flour (about 1 cup)
  • 3/4 cup yellow cornmeal
  • 1 Tbsp sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/8 tsp ground red pepper
  • 3 oz grated fresh Parmigiano-Reggiano cheese (about 3/4 cup, divided
  • 3 Tbsp finely chopped fresh chives, divided
  • Cooking spray
4.5/5 (15 Votes)

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Savory corn muffins are easy to make

  • Cooking spray
  • 1/2 tablespoon olive oil
  • 1/2 cup onion, finely diced
  • 1/2 cup mushrooms, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 1 cup fresh spinach, chopped
  • 1 (14 to 17-ounce) box corn muffin mix
  • 6 ounces Cabot Sharp Extra Light Cheddar, grated, about 1 1/2 cups
  • 1 tablespoon dried thyme leaves
  • 1 teaspoon dried rosemary leaves, crumbled
  • 2/3 cup Cabot 2% Plain Greek-Style Yogurt
  • 2 large eggs
4.4/5 (24 Votes)

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This recipe comes from The Old Mill Restaurant in Pigeon Forge Tennessee

  • 1 1/2 C (Old Mill) self-rising corn meal
  • 1/2 C (Old Mill) self-rising flour
  • 2 C buttermilk
  • 1 egg (optional)
  • 1/4 C melted shortening
5/5 (1 Votes)

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Preheat Oven 350 degrees: Place all of the dry ingredients in a bowl and mix; add the butter and crumble with you...

  • 5 tablespoons of butter or margarine
  • 1 cup cornmeal
  • 1 cup flour
  • 2 tablespoons sugar – plus more for the tops of the corn muffins
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 eggs
  • 1 cup sour milk – milk plus 1 tsp. white vinegar and let sit for 5 minutes
  • Golden Blossom Honey for drizzling
4.3/5 (15 Votes)

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With the addition of pumpkin and pumpkin pie spice, this cornbread will quickly become your go-to when a pot of chi...

  • 3 large eggs
  • 1/2 cup olive oil (or coconut oil for a stronger flavor and an even healthier substitute)
  • 3/4 cup pumpkin puree
  • 3/4 cup light brown sugar
  • 1 teaspoon bourbon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup gluten free cornmeal
  • 1 cup gluten free pancake/baking mix
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
4/5 (2 Votes)

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Corn muffins like they used to make is what Cracker Barrel serves in their restaurants every day

  • 4 tablespoons sugar
  • 4 tablespoons butter
  • 4 tablespoons liquid non dairy creamer
  • 4 tablespoons yellow cornmeal
  • 3/4 cup self rising flour
3.7/5 (33 Votes)

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Prepare white cake mix using box directions BUT use one whole egg not just the egg white Prepare corn muffin using...

  • Add to the mix:
  • 2 Jiffy Corn Muffin Mix box
  • 1 Jiffy white cake mix
  • 3 eggs
  • 2/3 cup milk
  • 1/2 cup water
0/5 (0 Votes)

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In a bowl, combine cornmeal, flour, sugars, baking soda and salt

  • 1-1/4 cups cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/3 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup buttermilk
  • 3/4 cup vegetable oil
0/5 (0 Votes)

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