Corn Pudding Muffins
Golden, moist, and bursting with the comforting flavors of sweet corn, these Corn Pudding Muffins are a must-try twist on a classic side dish. Combining the creamy richness of canned cream-style corn with the heartiness of cornmeal, these muffins strike the perfect balance between savory and subtly sweet. With just 15 minutes of prep time, they’re an incredibly easy addition to your next dinner spread. Cheddar cheese adds an optional layer of indulgence, while the tender crumb is ideal for pairing with soups, chili, or a summer barbecue. Whether served warm or at room temperature, these muffins are a versatile crowd-pleaser that brings a homestyle touch to any meal. Keywords: corn pudding muffins, easy corn muffins, savory muffin recipe, cornmeal muffins, cheesy muffins.
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Ingredients
- 1 cup All-purpose flour
- 1 cup Cornmeal
- 0.5 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.25 cup Unsalted butter, melted
- 1 cup Whole milk
- 2 large Eggs
- 1 cup Canned cream-style corn
- 0.5 cup Canned whole kernel corn, drained
- 0.5 cup Cheddar cheese, shredded (optional)
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt until well combined.
Step 3
In a separate bowl, whisk together the melted butter, milk, and eggs until smooth.
Step 4
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Step 5
Gently fold in the cream-style corn, whole kernel corn, and shredded cheddar cheese (if using) until evenly distributed.
Step 6
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Step 7
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Step 8
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely or serving warm.
Nutrition Facts
| Serving size | (1254.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2778.6 |
| Total Fat 94.6g | 0% |
| Saturated Fat 51.6g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 590.4mg | 0% |
| Sodium 4203.3mg | 0% |
| Total Carbohydrate 433.1g | 0% |
| Dietary Fiber 23.1g | 0% |
| Total Sugars 131.6g | |
| Protein 68.3g | 0% |
| Vitamin D 201.4IU | 0% |
| Calcium 798.3mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 1491.7mg | 0% |
Source of Calories