This recipe was handed down to me from my mother. It's easy to make and the ingredients are probably already in your kitchen. Enjoy!

Recipe Summary

prep:
8 mins
cook:
30 mins
total:
38 mins
Servings:
12
Yield:
1 dozen
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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 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.

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  • In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.

  • In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups.

  • Bake in preheated oven for 20 to 30 minutes, until golden.

Nutrition Facts

164 calories; protein 2.8g; carbohydrates 21.7g; fat 7.3g; cholesterol 42.3mg; sodium 233.7mg. Full Nutrition
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Reviews (246)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/08/2006
I modified according to what another reviewer suggested and this recipe tasted fantastic: decrease sugar to 5 tbsp, decrease vanilla to 1/2 tsp, decrease bisquick to 1 1/4 cup and increase cornmeal to 1/2 cup. Just the right amount of corn taste. I will be making this again! Read More
(291)

Most helpful critical review

Rating: 3 stars
04/14/2003
A little too sweet for this Southern girl but the kids devoured them. Read More
(17)
305 Ratings
  • 5 star values: 202
  • 4 star values: 76
  • 3 star values: 16
  • 2 star values: 5
  • 1 star values: 6
Rating: 5 stars
08/07/2006
I modified according to what another reviewer suggested and this recipe tasted fantastic: decrease sugar to 5 tbsp, decrease vanilla to 1/2 tsp, decrease bisquick to 1 1/4 cup and increase cornmeal to 1/2 cup. Just the right amount of corn taste. I will be making this again! Read More
(291)
Rating: 5 stars
06/13/2006
Best sweet corn muffins ever! I made a few changes that made them AMAZING! First off, I took the baking mix down to 1 1/4 c. and increased the corn meal to 1/2 c. I also only used 5 tbsp. of sugar and 1/2 tsp of vanilla. Lightly sweet and the perfect amount of corn taste! Read More
(203)
Rating: 4 stars
01/28/2011
Very good corn muffins - although I'm not sure if I'd go so far as to call them the "best ever". They were very easy to make and whip up in a pinch. I cut back on the sugar using 1/4 cup and then added a Tbsp. of honey and left out the vanilla entirely. Like others, I used 1 & 1/4 cups of biscuit baking mix and upped the cornmeal to 1/2 cup which worked out well. In order to ensure a moist muffin, I used 2/3 cup of buttermilk vs. milk. I baked these for 20 minutes and they were lightly golden brown on top. These are perfect for chili, soup, or as a side for pulled pork. Read More
(155)
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Rating: 5 stars
04/14/2003
delicious! i experimented a little to make them less fat and calories and the things i did worked...i only put 2 tablespoons of butter (i actually used smart beat spead) and one table spoon of apple sauce 2 egg whites instead of the whole 2 eggs and 5 1/2 tablespoons of sugar insead of 9 and they turned out great! I also used reduced-fat bisquick! =o) Read More
(80)
Rating: 5 stars
04/11/2003
WOW! I have been looking for a corbread recipe that is softer and more cake-like than most. This is it. Thanks for the great recipe! Read More
(58)
Rating: 4 stars
04/11/2003
Very easy to follow and very good results. The recipe says it makes 12 muffins and I came out with just 6 med. size so perhaps 12 is a typo?? Read More
(46)
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Rating: 4 stars
04/14/2003
These were very good! I love corn bread/muffins and this is one of the best I have tried the only thing is is that they are very sweet so if that's not what you are looking for these aren't for you... Read More
(33)
Rating: 4 stars
04/14/2003
This recipe does not cut it as a "corn" muffin. However it makes the best ever cupcakes by adjusting the sugar to 2/3 cup. I got 12 small cupcakes. Read More
(21)
Rating: 5 stars
04/14/2003
These were great! Cake-like and sweet. I made 6 muffins out of the batter instead of 12 because we like to have a nice big top on them. I used low fat biscuit mix and they still tasted wonderful. Will definitely make them again and again. Read More
(18)
Rating: 3 stars
04/14/2003
A little too sweet for this Southern girl but the kids devoured them. Read More
(17)
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