The addition of sour cream and creamed corn makes these Perfect Corn Muffins extra moist and full of flavor. They pair beautifully with a bowl of homemade navy beans and ham or simply spread with butter and jam. Best of all, the batter takes about five minutes to prepare.
This is my go-to corn muffin recipe. These muffins are soft and tender inside, with just the right amount of corn for flavor. They’re classic, not overly sweet—the only sweetness comes from the creamed corn—though you can add sugar if you prefer a sweeter muffin.
If you have time to mix a box of muffin mix, you have time for these from-scratch muffins. It really only takes five minutes to mix the batter and about 30 minutes to bake.
Tip: You can use paper liners if you prefer, but I like to grease the muffin tins well and bake without liners. When the muffins are done, run a thin sharp knife around the edges and invert the pan to release them cleanly.
If you enjoy these Perfect Corn Muffins, you may also like corn pudding casserole recipes that feature similar comforting corn flavors.
If you make this recipe, please rate it and leave a comment to share how you liked it — I love hearing from you!
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Perfect Corn Muffins
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- Author: Cindy Gibbs
- Prep Time: 5 Minutes
- Cook Time: 30 Minutes
- Total Time: 35 minutes
- Yield: 6 Jumbo Muffins
- Category: Bread
- Method: Bake
- Cuisine: American
Description
These corn muffins are moist and tender with plenty of corn flavor. They’re excellent alongside a pot of beans or warm with butter and homemade jam. This easy recipe will likely become a favorite.
Ingredients
Units
Scale
- 1 cup self-rising cornmeal, white or yellow
- 1/2 cup cooking oil (canola recommended)
- 2 eggs, slightly beaten
- 1 cup sour cream
- 1 cup cream-style corn
Instructions
- Preheat the oven to 400°F (200°C).
- Grease the cups of a 6-count jumbo or 12-count regular muffin tin with shortening or oil. Place the tin in the preheated oven for 5 minutes while you prepare the batter.
- Whisk all ingredients together in a bowl until combined. Divide the batter evenly among the muffin cups.
- Bake in the preheated oven for about 30 minutes, or until the muffins are golden brown on top.
- Serve hot.
- Store leftovers in an airtight container; muffins stay fresh for up to 3 days.
Notes
- These muffins pair well with navy or pinto beans, or try them warm with butter and homemade jam.
- Recipe yields 6 jumbo muffins or 12 regular muffins.