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.

Marcy
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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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

198.6 calories; 4.9 g protein; 35 g carbohydrates; 32 mg cholesterol; 765.5 mg sodium. Full Nutrition

Reviews (62)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/21/2008
Great tasting corn bread, very moist and rich. I made these as muffins and they were done in 15 minutes. I also made this recipe in a in a 9x12 baking pan and that baked for around 8 extra minutes. (see my 2 photos) It's so easy to make. The best ever! Read More
(28)

Most helpful critical review

Rating: 3 stars
03/11/2012
These turned out just OK. They weren't as moist as I expected. Read More
(1)
75 Ratings
  • 5 star values: 53
  • 4 star values: 17
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
01/21/2008
Great tasting corn bread, very moist and rich. I made these as muffins and they were done in 15 minutes. I also made this recipe in a in a 9x12 baking pan and that baked for around 8 extra minutes. (see my 2 photos) It's so easy to make. The best ever! Read More
(28)
Rating: 5 stars
01/21/2008
Great tasting corn bread, very moist and rich. I made these as muffins and they were done in 15 minutes. I also made this recipe in a in a 9x12 baking pan and that baked for around 8 extra minutes. (see my 2 photos) It's so easy to make. The best ever! Read More
(28)
Rating: 5 stars
07/03/2007
This is a new favorite! Talk about easy and yummy! I did add an extra tablespoon of brown sugar. I like my corn muffins a bit sweet. They were so moist! Thanks for the recipe! Read More
(22)
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Rating: 5 stars
04/16/2008
EASY PEASY AND YUMMY!! MADE IN A 9X12 PAN FOR 35 MINUTES. CAME OUT 1/2" THICK. WILL USE AN 8X8 PAN NEXT TIME AND BAKE LONGER. Read More
(14)
Rating: 5 stars
12/21/2008
Made these for a family event and everyone loved them. I baked them the night before in a mini muffin pan for 10 min and let cool on wire rack then bagged them. When everyone arrived I warmed them at 375 for 10 min which provided a crisp outside and soft inside. Will make again. Read More
(13)
Rating: 5 stars
04/16/2009
I cooked these for dinner last night. They were fast simple with few ingredients easy with only one bowl and economical. Good for when you only have a little time. I filled the muffin cups up 2/3 and instead of 12 I got 15. Read More
(12)
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Rating: 5 stars
05/19/2009
These corn muffins were surprisingly very good and not dry. I hate a dry muffin. The creamed corn added nice flavor! A definate keeper! Thanks! UPDATE: 5/17/09 - I used a cheaper canned corn this time and although they were still good they didn't have the same taste as they do when I use a name brand like Del Monte or Green Giant. Read More
(10)
Rating: 5 stars
01/23/2008
These are not good they are great! I used 2tbs. white sugar because I didn't have brown sugar on hand and they were awesome! These will go perfectly with my fried chicken and southern green beans. Read More
(7)
Rating: 5 stars
11/08/2007
I love this recipe! Finally I enjoy cornbread. I knew I could like it but I just never had cornbread I liked until this! Everything else is dry and crumbly. This is moist has a great texture and delicious taste! I'd give it more stars if I could! Read More
(6)
Rating: 5 stars
12/03/2010
These are perfect truly. What creamed corn was invented for. And exactly what I've been searching for. These are not dry savory corn "bread". They are sweet moist simple fast single-serving little mouthfuls of heaven. Perfect for a quick snack or breakfast as well - they need no butter no syrup... nothing. I made 12 overful muffins cooked for 17 minutes; I think next time I'll fill them less and get a few more muffins out of it. But this recipe is a big fat keeper. Thank you!! Read More
(5)
Rating: 3 stars
03/11/2012
These turned out just OK. They weren't as moist as I expected. Read More
(1)