This recipe was handed down to me from my mother.  It's easy to make and the ingredients are probably already in your kitchen.  Enjoy!

Best Ever Corn Muffins

butter, softened

white sugar

eggs

vanilla extract

biscuit baking mix

yellow cornmeal

milk

Preheat oven to 375  degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.


In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.


In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups.


Bake in preheated oven for 20 to 30 minutes, until golden.


I modified according to what another reviewer suggested and this recipe tasted fantastic: decrease sugar to 5 tbsp, decrease vanilla to 1/2 tsp, decrease bisquick to 1 1/4 cup and increase cornmeal to 1/2 cup. Just the right amount of corn taste. I will be making this again!

Best sweet corn muffins ever!  I made a few changes that made them AMAZING! First off, I took the baking mix down to 1 1/4 c. and increased the corn meal to 1/2 c. I also only used 5 tbsp. of sugar and 1/2 tsp of vanilla. Lightly sweet and the perfect amount of corn taste!

Very good corn muffins - although I'm not sure if I'd go so far as to call them the "best ever". They were very easy to make and whip up in a pinch. I cut back on the sugar using 1/4 cup and then added a Tbsp. of honey and left out the vanilla entirely. Like others, I used 1 & 1/4 cups of biscuit baking mix and upped the cornmeal to 1/2 cup which worked out well. In order to ensure a moist muffin, I used 2/3 cup of buttermilk vs. milk. I baked these for 20 minutes and they were lightly golden brown on top. These are perfect for chili, soup, or as a side for pulled pork.

delicious! i experimented a little to make them less fat and calories and the things i did worked...i only put 2 tablespoons of butter (i actually used smart beat spead) and one table spoon of apple sauce 2 egg whites instead of the whole 2 eggs and 5 1/2 tablespoons of sugar insead of 9 and they turned out great! I also used reduced-fat bisquick! =o)

WOW! I have been looking for a corbread recipe that is softer and more cake-like than most. This is it. Thanks for the great recipe!

Very easy to follow and very good results. The recipe says it makes 12 muffins and I came out with just 6 med. size so perhaps 12 is a typo??

These were very good! I love corn bread/muffins and this is one of the best I have tried the only thing is is that they are very sweet so if that's not what you are looking for these aren't for you...

This recipe does not cut it as a "corn" muffin. However it makes the best ever cupcakes by adjusting the sugar to 2/3 cup. I got 12 small cupcakes.

These were great! Cake-like and sweet. I made 6 muffins out of the batter instead of 12 because we like to have a nice big top on them. I used low fat biscuit mix and they still tasted wonderful. Will definitely make them again and again.

A little too sweet for this Southern girl but the kids devoured them.

best ever corn muffins

Prep Time: 8 minutes

Cook Time: 30 minutes

Total: 38 minutes

Servings: 1

Cost: $37.14 /serving

Author : CHAROLETTEKD

Ingredients

Instructions

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