Rating: 4.5 stars
77 Ratings
  • 5 star values: 54
  • 4 star values: 18
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0

This is a very moist, made-in-minutes corn muffin with a hint of sweetness. The batter can also be baked in a 13x9 pan for approximately 40 minutes to make corn bread.

Recipe Summary

prep:
10 mins
cook:
16 mins
total:
26 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease the bottoms only of 12 muffin cups, or line with baking cups.

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  • Place the eggs in a large bowl, and beat until light colored. Stir in the canned corn and sugar until well blended. Add the muffin mixes, and stir just until dry ingredients are moistened. The batter will be lumpy. Fill muffin cups 2/3 full.

  • Bake in preheated oven until toothpick inserted in center of a muffin comes out clean, 16 to 22 minutes. Cool 5 minutes in pan, then turn out on a rack.

Nutrition Facts

199 calories; protein 4.9g; carbohydrates 35g; fat 4.8g; cholesterol 32mg; sodium 765.5mg. Full Nutrition
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