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!
Cornbread Muffins with Real Corn
By Miranda at mirandabee.com
February 7, 2015
Moist, flavorful cornbread made with real corn. Perfect side for BBQ or Chili!By Miranda at mirandabee.com
February 7, 2015
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
- Preheat the oven to 400°
- Mix only the dry ingredients in a bowl.
- Mix only the wet ingredients in a separate bowl.
- Next, combine them all in the same bowl and mix well.
- 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.
- 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?
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.
ReplyDeleteI 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.
DeleteThank 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
ReplyDeleteI am glad to know that it without corn! You have inspired me! I think I will try it that way next time! :)
DeleteI 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.
ReplyDeleteI am so glad you liked them! Yes... I will be pureeing my corn next time first as well.
DeleteI do have a question about non dairy milks... Do you prefer Rice over Soy or Almond or do you drink all at times?
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!
DeleteI made these with shrimp scampi tonight with my friend and they were deliciousssssss!!!
ReplyDeleteThanks! :]
Thank you! I always love to hear when people enjoy my recipes! :)
DeleteIm 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.
ReplyDeleteI 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
Please let me know how they turn out! (And maybe you could share the recipe for your Salted Cod Dish?) ;)
DeleteHi 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.
ReplyDeleteYou can absolutely use creamed corn! In fact, a lot of the feedback that I've gotten is that it actually improves the recipe. :)
DeleteI'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!
ReplyDeleteSo glad to hear it! I think I'll do the same next time I use it.
DeleteWhat can I do if I don't have baking powder or soda?
ReplyDeleteI'm not sure if this helps, but here is an article with a few substitutions for baking posder.
Deletehttp://www.fitday.com/fitness-articles/nutrition/healthy-eating/baking-powder-substitutions.html
I loved these! I was needing a corn bread recipe without cornmeal and come across yours.
ReplyDeleteI cut the recipe in half and just had one. Very good can't wait for dinnner.
I'm so glad they turned out well! :)
DeleteI 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.
ReplyDeleteI think if people wanted to use creamed corn they'd need to cut the sweetener a bit, as creamed corn is a lot sweeter.
Your suggestion seems to be popular. I think I will also blend the corn when I make it next time!
DeleteDelicious 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."
ReplyDeleteThank you!
So glad you liked it. It turned out just as well with frozen corn? Good to hear!
DeleteI used two ears of fresh sweet corn (boiled it for 10 minutes, then cut the kernels off) instead of canned, and it was delicious!
ReplyDeleteYum! That sounds like the perfect summer variation to the recipe! ;)
DeleteShould 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....
ReplyDeleteThanks!
I drained the water out first. Hope that helps! :)
DeleteThis recipe is so wonderful thank you soooo much!
ReplyDeleteYou're welcome! I am so glad you like it! :)
DeleteAwesome recipe! Kids loved it too. Followed it exactly except I replaced the whole kernel corn with creamed corn. Made them moist and delicious!
ReplyDeleteI think I'll also use creamed corn next time. I'm glad it was a winner with the kids!
DeleteJust 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 !
ReplyDeleteLove to hear that! Let me know how it turns out next time with less sugar.
DeleteWow, 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.
ReplyDeleteWow! I looove Famous Dave's muffins, so that's an amazing compliment!
DeleteThese 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~!
ReplyDeleteBlending the corn seems very popular. I'm so glad you liked the way it turned out!
DeleteJust 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!
ReplyDeleteYes! Creamed corn would work well (and lots of people said it makes the recipe even more moist).
DeleteI substituted creamed corn and cut the sugar. I also used a mini loaf pan and there were very very good
ReplyDeleteHow much did you cut the sugar by?
DeleteI tried this recipe, it turned out great! Memories of Kenny Rogers.
ReplyDeleteHa ha! So glad you liked it!
DeleteI 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.
ReplyDeleteI 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.
ReplyDeleteI 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! :)
ReplyDeleteHere 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!
ReplyDeleteWow, author really you have made this muffin very perfectly and I'm sure that the taste will be also very amazing. So, like me you can also start you online muffin business as I have started baklava online order because I can make this baklava dessert very perfectly.
ReplyDeleteOh wow! So so good!! I blended the corn (only had frozen, so I also melted the butter in a pan to warm the corn a bit). Im gluten free so I used gf flour and omg. This is amazing. Thank you for sharing! Such a great recipe
ReplyDeleteI really would like to see healthy recipes but not like this one with 1/2 a Cup of Sugar & 1/2 Cup Honey + Butter, This will Spike the BLS of any healthy person and not to mention the Inflammation that causes, Thanks for posting but not thanks
ReplyDeleteGo ahead and make it your own. The reason I chose this recipe was because it gets away from vegetable oil, with an appropriate substitute, butter. Are use the corn from a single corn cob from the previous evening. Also only used a quarter of a cup of sugar and a half a cup of honey. Delicious.
ReplyDeleteThese were delicious! I subbed fig and orange spread for the honey and added a little orange juice. Loved it! Thank you for sharing.
ReplyDeleteI found this recipe while looking for a recipe from my childhood, and this was pretty spot on! I made a few changes: I halved the salt, honey and corn kernels, but added a can of cream style corn and also used salted butter. I also melted the butter by accident, but tossed it in anyway, and it still turned out good! I also didn't use muffin tin liners, but greased the tin with salted butter and the crust tasted soooo good!
ReplyDelete