I love to make cornbread and corn muffins, but often the results are not moist or sweet enough for my taste. I experimented until I came up with these light, pleasantly sweet muffins. They ended up winning a blue ribbon at our county fair. —Patty Bourne, Owings, Maryland

Sweet Corn Muffins

all-purpose flour

sugar

cornmeal

baking powder

salt

eggs, room temperature

shortening

Tried these with a large muffin pan. I used a little less sugar and they came out great. Wonderful texture and the tops browned for a bit of crunch. Can't wait to try these on my son and daughter in law. I used a pan spray instead of

This is my go to corn muffin recipe. I live in high altitude so I cut the sugar to three- fourths cup.

Yummy!...make sure to take them out of the pan before they cool all the way or you will end up with a crumbly mess!

These are my favorite corn muffins! Since my husband and two of our girls have to eat gluten free, I use a GF flour blend and GF corn meal to make them. :) I like how easy it is to blend the ingredients too. Have made these for years and we love them!

These are so good!  I sprinkled a little sugar/cinnamon mix on top before baking.  Yum!These rose higher than other recipes I've used.  (Thinking of banana muffins.)  Could this method of mixing be used with other muffin recipes?Thanks

This is a really good recipe.  The muffins are nice and moist with good flavor.  I reduce the sugar to 3/4 cup as they are just a little too sweet for us and we love them. They freeze well too.

Ten months later, and I can't count the times I've made these muffins.  They are such a hit in our house, so easy to make,and they come out beautiful every time!!   Now we have the neighbors hooked on them, especially during the winter months - they go great with homemade soup!

These were good, but next time I will cut the sugar by half or eliiminate it all together.  I like sweetness but these were just too sweet for me.

My tastebuds are programmed for less sugar than 3/4 Cup, so I will make the next batch with less.   My husband has more of a sweet tooth and LOVED them.  He's from Arkansas and that's how corn muffins SHOULD taste!    They are so nice and light.  I also used canola oil instead of shortening - this recipe is a keeper!!

These are excellent tasting, I use Splenda. Next time I will use a little less. I also used vegetable oil instead of shortning and put just a squirt of honey.

I just made this and it's wonderful! I never leave reviews but this was too delicious not to give props.

A little too sweet for us too. I will definitely make them again but with less sugar. They are very light and fluffy.

Just made these. I had to sub butter for shortening. They were good; the kids gobbled them up. The recipe made a few more than twelve.

sweet corn muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 1

Cost: $26.49 /serving

Author : Taste of Home

Ingredients

Instructions

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