| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 1 dozen cup cake sized muffins |
| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 1 dozen cup cake sized muffins |
Ingredients
- 2 1/4 cups cornbread mix (recommend: Krusteaz Home-Style Cornbread Mix)
- 2 eggs
- 1/2 cup whole milk
- 1/2 cup sugar
- 3/4 cup creamed corn (recommend: Del Monte)
Instructions
- Preheat oven to 400 degrees F. Line a 12-cup cupcake pan with 2-inch baking cups
- Add all ingredients to a stand mixer starting with the dry cornbread. Start mixing on the slowest speed until the mixture reaches a semi-liquid consistency about 3 to 5 minutes. Increase mixing speed to medium and continue mixing until the mixture reaches a uniform liquid consistency (note: some corn kernels will remain visible). The “pancake batter” cornbread mixture is now ready for baking. Fill baking cups 2/3 full. We use an ice cream scooper for measuring and to help extract the corn kernels.
- Bake for 25 minutes in a preheated oven or until outer edge of muffin is golden brown. The muffins can be baked a couple of minutes longer to increase the golden brown color to cover the entire top of the muffin. Enjoy with your favorite BBQ sauce or as is, butter is rarely requested!
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 218 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 2 g |
| Sugar | 14 g |
| Protein | 5 g |
| Cholesterol | 42 mg |
| Sodium | 379 mg |
| Serving Size | 1 of 8 servings |
| Calories | 218 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 2 g |
| Sugar | 14 g |
| Protein | 5 g |
| Cholesterol | 42 mg |
| Sodium | 379 mg |
Reviews
I can’t even recall how many times I’ve made these corn muffins because they are so good!!!! My boyfriend claims this is the best thing that I bake, and ironically it is the simplest! I would recommend using Krusteaz because I’ve tried another brand before and it just didn’t turn out as good.
Best cornmeal I ever used in my nearly 40 yrs of cooking is White Lilly, a good corn bread is all in the meal, with a good meal all you need is egg and milk and a cast iron skillet for the best cornbread you ever ate.
Well made this for friends; just a change from our real Southern Cornbread. It was a complete failure. Sorry but this recipe sucks.
Made this for couple of occasions over 50 people have tasted it and proclaimed it he best, I cooked it in a buttered cast iron skillet in the oven, crunchy buttery crust amazing
Lawrence, I’m perplexed by your lack of tolerance for receipes that are simple for those who want a good recipe with minimal time commitment. If simple is not your forte, my suggestion would be for you to simply change the recipe by making your own cornbread mix and white sauce. Unfortunately, you’ll still need to use a can of corn. Good Luck!
Was a big hit at the church social. They went fast. LOL
The recipe sounds very good and I am going to try it. Just wanted to speak to the person who was so rude and suggested someone could not cook just because they made something easy. Obviously you have to much free time when you are critical of someone that makes cooking easy. I am sure the people that own Gorilla are just sick that you don’t like their cornbread. They probably cry all the way to the bank.
This recipe is GREAT & is exactly what it says: EASY!! Sometimes it?s not about the ingredients but about the TECHNIQUE. Remember, this site is NOT about scratch recipes, but about the places Guy has been & recipes BUSINESS have given him (thanks to ALL for sharing). IF you don?t like Guy, then don?t watch his show!