Cream Corn Muffins
Cream corn muffins offer a moist, sweet, and savory treat with tender crumb, perfect for breakfast, brunch, or as a side dish at gatherings and family meals.
Ingredients
Instructions
- Mix together flour, cornmeal, baking powder, salt, and sugar in a large bowl.
- Stir in milk, vegetable oil, and beaten eggs, mixing just until moistened.
- Fold in creamed corn until well combined.
- Pour the batter into a greased muffin pan, filling each cup to the brim.
- Bake in a 400°F oven for 25 minutes or until the muffins are puffed and golden.
- Let cool for 1 minute before turning out onto a plate.
Tips & Substitutions
For a lighter texture, be careful not to overmix the batter; mix just until combined. You can substitute half the flour with whole wheat flour for a healthier version. For added flavor, consider mixing in some shredded cheese or chopped jalapeños. These muffins pair wonderfully with savory dishes, making them a great side for recipes like Spinach Stuffed Baked Potatoes.
Serving Suggestions
Serve these cream corn muffins warm, ideally with a pat of butter or a drizzle of honey. They make a delightful accompaniment to soups or stews and are perfect for breakfast or brunch. Try pairing them with a fresh salad, like a Working Girl Salad, for a delicious and balanced meal.
Storage & Reheating
Store any leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To reheat, simply pop them in a microwave for 15-20 seconds or warm them in an oven at 350°F for about 5-7 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Corn Muffins contains roughly 409 calories, with 7g protein, 75g carbohydrates, and 14g fat. It is an excellent source of dietary fiber (74% of the Daily Value) and vitamin A (22% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 955mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of creamed corn?
Yes, you can use fresh corn, but you may need to add some cream or milk to achieve a similar consistency and moisture level. About 1 cup of fresh corn kernels can be blended with a little milk to mimic the texture of creamed corn.
How do I know when the muffins are done baking?
The muffins are done when they are puffed up and golden brown on top. You can also insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, they are ready to be removed from the oven.
Can I freeze the cream corn muffins?
Absolutely! Allow the muffins to cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To enjoy, thaw them in the refrigerator overnight and reheat as desired.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).