Thursday, September 27, 2012

Corn Bread Muffins with Real Corn (No Cornmeal)

I recently had a late night craving for corn bread. I was determined that I must have some! But there was only one problem - I didn't have any cornmeal!! Most people would admit defeat. However, I'm not most people. Instead, I got down with my inventive self and made a version with real corn. I know. Color you impressed, right?

So, I personally liked the recipe. And it sounds like most of you readers did, too. The most common suggestion I heard from commenters is that they pureed the corn (or used creamed corn) instead of whole kernel and that made it smoother and that much better.

So be sure to read the comments along with the recipe and decide what (if any) changes you'll make to my recipe.


You'll need corn (canned or fresh), flour, sugar, baking powder, salt, milk, eggs, softened butter, and honey.


First, preheat your oven to 400° then, mix all of the DRY ingredients into a bowl.

Next, mix all of the WET ingredients in a separate bowl.

Then you can combine them together in the same bowl.

Line a cupcake pan with liners and fill each cup 2/3 to 3/4 of the way full. They won't rise a whole lot during baking.
(For this step you could use an 8x8 pan if you prefer, but I wanted cornbread muffins rather than squares so I used a cupcake pan.)

Bake your muffins for 20-25 minutes at 400. (If you are using an 8x8 pan, I would do 25-30 minutes.) 
Make sure to keep an eye on them and pull them out when they look golden brown and delicious!


print recipe


Cornbread Muffins with Real Corn
By
February 7, 2015
Moist, flavorful cornbread made with real corn. Perfect side for BBQ or Chili!
Prep Time: 15 Minutes Cook Time: 25 Minutes  
Yield: 12 muffins (or an 8x8 pan)

Ingredients
  • 1 can of Whole Kernel Corn (15oz)
  • 1½ cups Flour
  • ½ cup Sugar
  • 1 Tbsp Baking Powder
  • 1 tsp Salt
  • ½ cup Milk
  • 2 Large Eggs
  • ¼ cup Softened Butter
  • ¼ cup Honey
Recipe Instructions

  1. Preheat the oven to 400°
  2. Mix only the dry ingredients in a bowl.
  3. Mix only the wet ingredients in a separate bowl.
  4. Next, combine them all in the same bowl and mix well.
  5. Line a cupcake pan with liners and fill each cup 2/3 to 3/4 of the way full. They won't rise a whole lot during baking.
  6. Bake at 400° for 20-25 minutes or until golden brown.

I've had a lot of feedback on this recipe, so I'd love to hear your thoughts as well.
•What did you like or dislike about the recipe?
•Did you change the recipe at all when you made it?
•What would you do differently next time now that you've tried them out?

47 comments:

  1. I used this recipe after browsing several cornbread without cornmeal recipes. I did do a couple small adjustments though. I emptied the whole can of corn into my Magic Bullet before adding it, blending it until it was creamy. Also, thought I would miss the texture, so I went to the pantry to find cream of wheat (which I saw in another recipe), and happened upon some quick grits. I emptied 2 single serve pouches into the mix, and it actually could have used double that, but all in all it was very good. Oh, and I added a pinch of granulated sugar on the top then baked it in mini loaf pans for 22 mins.

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    1. I think that's something I should have done, too... blended the corn in my MB. I wasn't sure I liked the texture of the whole kernels in there.

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  2. Thank you....thank you......I put my pinto beans on this morning....thinking i was ahead of it all....until later on in the day~ I was going to get my things together to make my cornbread.....And I did "NOT" have cornmeal!!! So I found this GREAT recipe of yours.....and I did everything you did .....but the corn. I do not like corn....so I did not put it in~~~ And WOW.....They were so good!!! So I am holding on to this one~ Thank you for sharing....you saved my dinner~ <3

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    1. I am glad to know that it without corn! You have inspired me! I think I will try it that way next time! :)

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  3. I just made these and they are EXCELLENT. I don't really know that I would change anything... I think they are sweet, but not too sweet... I did puree my corn in the food processor before adding it though - and I used frozen corn instead of canned and thawed it with boiling water before pureeing - Also I used rice milk because we're dairy free and it turned out great. I will admit I was out of baking powder so I had to use baking soda and cream of tartar but it was still excellent and I'll be making these again for sure.

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    1. I am so glad you liked them! Yes... I will be pureeing my corn next time first as well.

      I do have a question about non dairy milks... Do you prefer Rice over Soy or Almond or do you drink all at times?

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    2. We don't do soy, because I think too much soy is not good for the body. Rice milk tends to have a bit of sugar but Almond milk is a trigger for my husbands migraines.... so generally we do almond for me (because I prefer the taste to rice milk)but my husband usually uses rice milk!

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  4. I made these with shrimp scampi tonight with my friend and they were deliciousssssss!!!
    Thanks! :]

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    1. Thank you! I always love to hear when people enjoy my recipes! :)

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  5. Im from the Caribbean and we make a salted cod dish which traditionally goes with boiled ground provisions ( yams, potato), plantains and boiled or fried dumplings. I wanted to try something a little more creative that's not fried and thought of corn muffins but almost all had cornmeal, which I don't have in my pantry right now.
    I am about to try this recipe, the only thing is I don't have honey and I am praying that it's not absolutely necessary :) Will let you know how it came together and if my critical family/audience liked the twist to the tradition! Thanks in advance

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    1. Please let me know how they turn out! (And maybe you could share the recipe for your Salted Cod Dish?) ;)

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  6. Hi miranda. Im from manila. Can i use cream style sweet corn instead of whole kernel corn? Whats the difference. Please let me know. Thank you.

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    1. You can absolutely use creamed corn! In fact, a lot of the feedback that I've gotten is that it actually improves the recipe. :)

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  7. I'm currently living in China and made these because I didn't have cornmeal. The one thing I did different was that I blended the wet ingredients until they were smooth. The cornbread turned out great and my husband love it! Thanks for the recipe!

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    Replies
    1. So glad to hear it! I think I'll do the same next time I use it.

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  8. What can I do if I don't have baking powder or soda?

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    1. I'm not sure if this helps, but here is an article with a few substitutions for baking posder.
      http://www.fitday.com/fitness-articles/nutrition/healthy-eating/baking-powder-substitutions.html

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  9. I loved these! I was needing a corn bread recipe without cornmeal and come across yours.
    I cut the recipe in half and just had one. Very good can't wait for dinnner.

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    1. I'm so glad they turned out well! :)

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  10. I had these at my daughter-in-law's house and thought they were absolutely amazing! I made them the first thing when I got home and everybody loved them. I thought the texture of the muffins with the whole kernels was just sublime! I did use the immersion blender to break the whole kernels down just a little bit - so not every one was whole, and they were just perfect.

    I think if people wanted to use creamed corn they'd need to cut the sweetener a bit, as creamed corn is a lot sweeter.

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    Replies
    1. Your suggestion seems to be popular. I think I will also blend the corn when I make it next time!

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  11. Delicious recipe - very moist and surprisingly fluffy. I pureed the 15oz of corn in the recipe (I used frozen corn) and then threw in a few handfuls of solid kernels. I also found it helpful to lightly spray the paper liners if making "cornbread cupcakes". Will definitely use again as a base for other savory "cupcakes."
    Thank you!

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    1. So glad you liked it. It turned out just as well with frozen corn? Good to hear!

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  12. I used two ears of fresh sweet corn (boiled it for 10 minutes, then cut the kernels off) instead of canned, and it was delicious!

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    1. Yum! That sounds like the perfect summer variation to the recipe! ;)

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  13. Should i drain the corn from the can or use it all? I'm planning on pureeing the corn a bit. Just not sure if it will be moist enough if I rinse and drain the water from the can....
    Thanks!

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    1. I drained the water out first. Hope that helps! :)

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  14. This recipe is so wonderful thank you soooo much!

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    1. You're welcome! I am so glad you like it! :)

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  15. Awesome recipe! Kids loved it too. Followed it exactly except I replaced the whole kernel corn with creamed corn. Made them moist and delicious!

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    1. I think I'll also use creamed corn next time. I'm glad it was a winner with the kids!

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  16. Just tried the recipe and it was super ! I did take the whole corn and put it through my mini chopper so that the texture was finer. I think I might cut back the sugar a bit next time as an experiment on sweetness but this was the best corn bread I ever made. My husband gobbled it up. Thanks for a real keeper !

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    1. Love to hear that! Let me know how it turns out next time with less sugar.

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  17. Wow, I am so glad that I was out of cornmeal today!! My husband declared these the best cornbread muffins he's ever had - even better than Famous Dave's. I would agree! I blended all the liquid ingredients together. Also, I sprinkled some sugar over the top before baking and didn't use muffin liners.

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    1. Wow! I looove Famous Dave's muffins, so that's an amazing compliment!

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  18. These turned out awesome~! I also blended my corn (pureed it actually) before I used it in the batter. They turned out moist and fluffy~! They reminded me of a yellow cake mix only more sweet corn taste. This was a great recipe. Thank you~!

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    1. Blending the corn seems very popular. I'm so glad you liked the way it turned out!

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  19. Just a quick question about this recipe! Can use cream corn? I see alot of u have pureed it before using the corn was just curious! Im getting ready to use this for the weekend just thought I'd ask!

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    1. Yes! Creamed corn would work well (and lots of people said it makes the recipe even more moist).

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  20. I substituted creamed corn and cut the sugar. I also used a mini loaf pan and there were very very good

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  21. I tried this recipe, it turned out great! Memories of Kenny Rogers.

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  22. I just made this today, my first attempt at homemade cornbread not from a box. This recipe was fantastic and I say that as someone who's not a fan of cornbread. I did as others suggested and used cream style corn. I also only used a 1/4 cup of sugar and glad I did because it was just sweet enough, more sugar would have been too sweet. I also used buttermilk (well, milk mixed with cream of tartar since I realized after I started that I was out of buttermilk.) This is going to be a new staple around here. Thank you for sharing this recipe.

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  23. I bake this yesterday. My kids love it. I replaced milk with soy milk and flour with self raising flour as that's what I got in my kitchen.

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  24. I didn't have creamed or regular canned corn. All I had in the pantry was Del Monte's Whole Kernel Fiesta Corn with Red & Green Peppers. Being I was making the cornbread for chili I figured it would just give it another element of flavor. I baked it in an 8x8 pan for about 35-40 minutes, and drizzled honey on top before baking. It came out great! Thanks for the recipe! :)

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  25. Here is a total variation on your recipe without much of a change. I did cut the sugar to 1/4 cup, and like others, I put two thirds of the corn (which I used raw from two fresh ears of corn) in the Magic Bullet with the eggs, milk, butter and honey to puree it. After mixing it with the dry ingredients I folded in the last third of the corn and 1 1/2 cups of BLUEBERRIES!. I sprinkled some sugar on top. Baked it at 400 in an 8x8 pan for 30-35 minutes. I served it warm for breakfast. I had some leftover clotted cream from a tea party last week and put that on the top, but unsalted butter would work just as well. My husband just loved it! Where he works they have an experimental farm and plant corn for the employees every year. We are always looking for new ways to eat it, and this was fabulous! We are printing it out to give to his co-workers, who I am sure are looking for corn recipes. Thanks so much Miranda!

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