Corn Muffins Recipe

Name: Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/2 c. all purpose flour; 1/2 c. corn meal; 2 Tbsp. sugar; 3 tsp. baking powder; 1/4 tsp. salt; 4 slices bacon, cooked crisp and crumbled; 7 oz. can whole kernel corn, well drained; 1 c. milk; 1/4 c. oil; 1 egg, beaten

Servings: persons

1 1/2 c. all purpose flour
1/2 c. corn meal
2 Tbsp. sugar
3 tsp. baking powder
1/4 tsp. salt
4 slices bacon, cooked crisp and crumbled
7 oz. can whole kernel corn, well drained
1 c. milk
1/4 c. oil
1 egg, beaten

1
Heat oven to 400u00b0.
2
Grease bottom only of 12 muffin cups.
3
In large bowl, combine flour, cornmeal, sugar, baking powder and salt; mix well.
4
Stir in bacon and corn.
5
Add liquid ingredients; stir until dry ingredients are moistened.
6
Fill muffin cups 3/4 full.
7
Bake for 18 to 25 minutes or until golden brown.
8
Cool 1 minute; remove from pan.
9
Serve warm.
10
Refrigerate leftovers. Makes 12 muffins.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 c. all purpose flour, 1/2 c. corn meal, 2 Tbsp. sugar, 3 tsp. baking powder, and more.

Yes, Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn Muffins

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