Homemade Cornbread Muffins with Corn Tidbits

Homemade Cornbread Muffins with Corn Tidbits are semi-sweet muffins
baked with tidbits of sweet whole kernel corn.

 

Watch the video for this recipe!

Southern recipes just aren’t complete without cornbread. Rather if you like it sweet or plain, most people are fans of cornbread.

 

This cornbread is the best of both worlds. There is minimal sugar included in the recipe; however, sweet whole-kernel corn was added to the mix.

 

The corn gives the cornbread added flavor and texture. Some great dishes to eat cornbread with are meatloaf, candied yams, collard greens, roast, turkey and so many more.

So lets get into it so I can show you how it’s done!

 

Ingredients needed:

  • Cornmeal (Aunt Jemima Self-Rising Yellow Cornmeal Mix)
  • All-purpose flour
  • Sweet whole-kernel corn
  • Granulated sugar
  • Vegetable oil
  • Whole eggs
  • Whole milk

 

Steps to make the muffins:

Preheat oven to 400 degrees. Grease muffin pan. 

In a large bowl, add cornmeal, flour, and sugar. Mix together.  Add eggs, oil, and milk. Mix well. 

 

Drain liquid from the corn and reserve the kernels. Add corn to bowl and mix together. 

Pour 1/2 c of the mixture into each corn muffin section. Bake for 20 minutes or until golden brown. 

Homemade Cornbread Muffins with Corn Tidbits

To make sure they are brown all over, once the muffins were fully cooked (after about 19 minutes), turn on the broiler for about a minute or until they are brown as pictured.

It’s really your choice. The muffins are fully cooked either way, but it just doesn’t seem right for muffins to not be brown on top.

Homemade Cornbread Muffins with Corn Tidbits

Definitely make sure to drain your can of corn before adding it into the mixture. We used 3/4 c of corn for this recipe, which is not quite a full 15 oz can of corn.

The corn softens during the baking process and is barely noticeable when you’re eating these muffins.

Of course, there is somewhat of a different texture than if you didn’t include the corn, but it’s not super noticeable.

Homemade Cornbread Muffins with Corn Tidbits

The cornmeal used is Aunt Jemima Self Rising Yellow Cornmeal Mix. This mix already has baking powder, salt and flour included. There is no particular reason why I used this cornmeal.

 

This is what they had in the store the day I went so it’s what I bought. Good thing that we ended up loving it! We have not tested this recipe using any other cornmeal mix so I suggest that you use this one or something similar.

 

This cornmeal blended with the flour and other ingredients very well. There was no issue with the mixture being clumpy at all. So we highly recommend this brand of cornmeal.

 

I hope that you love this cornbread recipe. Since we created this recipe, this is the only way we make it and we love it!

 

**Shop my Amazon store to get cooking items used in our recipes!**

*There may be affiliate links in this description or video in which I may receive a commission at no cost to you*

 

You may also like:

Classic Meatloaf

Grandma’s Candied Yams

Country Style Collard Greens

 

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Image of Homemade Cornbread with Corn Tidbits - Cornbread muffins - Kultural Kreations
Homemade Cornbread Muffins with Corn Tidbits
Homemade Cornbread Muffins with Corn Tidbits are semi-sweet muffins bakes with tidbits of whole kernel corn. 
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Side Dish
Cuisine: American
Keyword: cornbread, cornbread muffins
Servings: 6 people
Calories: 344kcal
Author: Whip it like Butter

Ingredients

  • 1 c of cornmeal (Aunt Jemima Self Rising Yellow Cornmeal Mix)
  • 1 c all-purpose flour
  • 3/4 c sweet whole kernel corn- drained
  • 4 tbsps sugar
  • 3 tbsps vegetable oil
  • 2 eggs
  • 1 1/2 c whole milk

Instructions

  • Preheat oven to 400 degrees. Grease muffin pan. 
  • In a large bowl, add the cornmeal, flour, and sugar. Mix together. 
  • Add the eggs, oil, and milk. Mix well. 
  • Drain the liquid from the corn and reserve the kernels. 
  • Add the corn to the bowl and mix together. 
  • Pour 1/2 c of the mixture into each corn muffin section. 
  • Bake for 20 minutes or until golden brown.  

Video

Notes

Muffins will not be golden brown. Broil for a few seconds if a golden brown color is desired. Makes 12 muffins. 

Nutrition

Calories: 344kcal | Carbohydrates: 52g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 449mg | Potassium: 215mg | Fiber: 2g | Sugar: 13g | Vitamin A: 260IU | Vitamin C: 0.3mg | Calcium: 172mg | Iron: 3mg
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4 responses to “Homemade Cornbread Muffins with Corn Tidbits”

  1. lifecomingalive says:

    Oooooh this looks so yummy! these would be AMAZING with fresh chili!! 😀

    • Ashley says:

      Thanks you! That does sound good! I will have to work on a chili recipe for the fall.

  2. Miranda says:

    Yum Yum Yum, I can almost smell Fall and Chili in the air. Your making me hungry, woman!

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