Corn Muffins
We are continuing our 2015 Christmas Giveaway! Enter below to win a slow-cooker just in time for the holidays. We’ve also got a super moist and flavorful corn muffin recipe to go with all of these great crock pot recipes we have and are going to share with you. The secret ingredient is creamed corn! The pieces of corn give these muffins a great flavor!
[Tweet “The secret ingredient is creamed corn! The pieces of corn give these muffins a great flavor!”]
By entering the contest, you are agreeing to our contest terms and conditions.
Corn Muffins
1 cup flour
1 cup yellow corn meal
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
1 teaspoon salt
2 eggs
1 cup milk
1 14.75 oz can creamed corn
2 tablespoons vegetable oil
1. Mix dry ingredients together.
2. Mix wet ingredients together in a separate bowl.
3. Add wet ingredients to dry, and mix until well combined.
4. Line a muffin tin with cupcake liners.
5. Fill the liners about 3/4 full.
6. Bake for 17 minutes at 400 degrees.
7. Let cool for about 10-20 minutes, and enjoy!
- 1 cup flour
- 1 cup yellow corn meal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1 14.75 oz can creamed corn
- 2 tablespoons vegetable oil
- Mix dry ingredients together.
- Mix wet ingredients together in a separate bowl.
- Add wet ingredients to dry, and mix until well combined.
- Line a muffin tin with cupcake liners.
- Fill the liners about 3/4 full.
- Bake for 17 minutes at 400 degrees.
- Let cool for about 10-20 minutes, and enjoy!
What will you eat with your corn muffins? Let us know in the comments section!
Crystal is the founder of Simply Playful Fare. She has been in the kitchen for as long as she can remember. She has a degree in English with an emphasis in creative writing.