Homemade Cornbread Muffins with Corn Tidbits are semi-sweet muffins
baked with tidbits of sweet whole kernel corn.
Watch the video for this recipe!
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.
So lets get into it so I can show you how it’s done!
- 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.
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.
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.
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!
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- 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
- 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.