Creamed Corn Cornbread Muffins

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Creamed Corn Cornbread Muffins

I finished all my holiday baking this past weekend – yippeeee! I really enjoy baking (not quite as much as I love cooking, but still, one of my favorite things), but even so, holiday baking can sometimes feel a bit overwhelming at best, and like a nightmare gone wrong – disaster-stricken kitchen included – at worst.  Of course, the first chance I got I was back in the kitchen experimenting with baking (muffins!), but this time for relaxation purposes, not holidays.

Cornbread is a cold month staple in my house, and muffins, well…what isn’t good in muffin form? These babies have the crumbly, grainy texture of a good cornbread and the moist, tender crumb of a muffin. A sublime combination, really.

Creamed Corn Cornbread Muffins 2

So, you might be wondering about the creamed corn; most people I know have very strong feelings one way or the other about it. Personally, I don’t eat it by itself (it’s just a little too creamy, in a really weird way), but I do like to keep it on hand for casseroles or baking purposes. If you love it, then good, I don’t have to sell you on these muffins…and if you don’t, I can tell you you’d probably never guess that creamed corn was in these muffins by tasting them.

As far as the sugar debate regarding cornbread, I like a sweet cornbread, or what I’ve heard Southerners refer to as “Yankee Cornbread.” (What can I say?…I’m from New York.) I add about 3 tablespoons of sugar and find that it’s perfect (for me!) for these muffins. If you don’t like sweet cornbread, feel free to reduce (or omit) the sugar to suit your tastes. (Don’t worry, I’m not in any way saying that these cornbread muffins are authentic, lol. But they sure are delicious. ;) )

Creamed Corn Cornbread Muffins 3

Creamed Corn Cornbread Muffins
Prep time: 
Cook time: 
Total time: 
Yield: About 1 dozen muffins
  • 1 cup whole wheat pastry flour (or all-purpose flour)
  • 1 cup fine yellow cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2-4 tablespoons sugar (more or less to taste)
  • 1 (15 oz) can creamed corn
  • 2 large eggs
  • ½ cup buttermilk
  • ¼ cup canola oil
  1. Preheat oven to 425F; butter and flour a muffin tray or line it with paper liners.
  2. Whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar in a medium bowl.
  3. Stir together the creamed corn, eggs, buttermilk, and oil in a large bowl; gradually stir the dry ingredients into the wet, being careful not to over-mix.
  4. Let the batter sit for 5 minutes, then fill each muffin well about ¾ full.
  5. Bake until golden brown and a toothpick inserted inside comes out clean or with just a couple crumbs, about 16 to 18 minutes.

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  1. says

    I always put sugar and often creamed corn in my cornbread – but, I’m also from NY! I find it’s best. I believe my southern family calls that “corn pudding” even if it is in bread/muffin form… These look yummy!

  2. says

    I love when corn muffins are a little grainy! And I bet the creamed corn adds something super interesting to the mix. Glad you finished up your holiday baking

  3. says

    I adore baking, but I also find holiday baking super stressful. Maybe because more pressure is being put on getting things into and out of the oven?

    Corn muffins are one of my FAVORITE treats…yes treats because I totally like em sweet! I wish i had one to go with some chili I just made!

    • says

      Barbara, No, I hadn’t seen those corn cakes, but thanks for introducing me to what looks like a lovely blog! And you’re right, they do look a lot like the Vegetable Fritters I made a couple summers ago (except she uses more corn and no zucchini). I love the red corn she used — it looks gorgeous!

  4. says

    I already like creamed corn, so I’m in, and I like my cornbread a bit sweet as well. Being from Southern California, I guess does not qualify me as a Southerner anyway, lol
    They look delightful Faith :)

  5. says

    Years ago when my daughter took Home Ec in school she came home with a recipe like this for cornbread that was the best I’d ever had. Somehow we lost that recipe and I could swear this is it. Do you recall where you got this from? Ooh I can’t wait to make it now.

    Yes I love creamed corn. In fact I could eat it straight from the can.

    • says

      Vicki, Thanks! These muffins were a product of a bored evening and me wanting to experiment in the kitchen — aka, it’s my recipe. ;) (Unless a source is given, all recipes on my site were developed by me…same thing with the photos on my site.)

  6. says

    They look delectable, Faith. I love corn bread, corn muffins, polenta – all of these wonderful concoctions… but it is so hard to know if I am getting GMO corn flour or not – and sadly, all corn flour is GMO unless otherwise noted – and it is the otherwise noted stuff I cannot lay my hands on in my neck of the woods.
    I love your green glass, too!

  7. says

    These are the prettiest corn muffins I’ve ever seen! I’ll be making them–I can’t get enough of cornbread in any form in the winter-it goes so great with chili, beans, and soups. I envy you for having finished your holiday baking-I’m just now getting started. Not a good plan to procrastinate! aaa!

  8. says

    I’m not crazy about cornbread, but that’s only because it usually has a coarse, dry texture. These on the other hand look so moist and soft! The addition of creamed corn is so smart. I really want to try that trick now, too.

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