Creamed Corn Muffins

As a Southerner, I’ve made and eaten a lot of cornbread. This recipe for corn bread muffins is my favorite. Adding a can of creamed corn to the cornbread batter adds more corn flavor and texture.

I prefer savory over sweet cornbread, so I don’t add much sugar to my cornbread, just 1 tablespoon. Add up to 1/4 cup sugar if you identify with sweet cornbread. If you live in the South, you might have a jar or can of reserved bacon grease dripping. If you like a savory corn bread, now is the time to dip into your drippings reserves. I also enhance the savory profile by adding garlic powder (omit if you’re aiming for a sweet cornbread).

Most people slather butter on their cornbread muffins when coming out of the oven. I love butter, but I really enjoy a few shakes of hot sauce on my cornbread. I always have leftover muffins when making this recipe, but your warming method is important. Reheating your leftover corn muffins in a microwave is a huge mistake. The microwave ruins the cornbread texture by making it gummy. I recommend toasting halves of a corn bread muffin or slowly reheating the muffins in an oven at 250F for a crisp warm muffin.

Creamed Corn Muffins

  • Servings: 12
  • Difficulty: Easy
  • Print


  • 3/4 cup enriched corn meal
  • 1 cups all-purpose flour
  • 1 tablespoon to 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon garlic powder (optional)
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 1 egg beaten
  • 1/4 cup vegetable oil or drippings
  • 1 can creamed corn (14.5 oz)
  • Vegetable oil spray


  1. Preheat oven to 425F.
  2. Blend all dry ingredients with a whisk. Stir in remaining ingredients until dry ingredients are moist.
  3. Grease muffin tin with vegetable oil spray..
  4. Pour batter into greased muffin tin and bake 25 minutes or until golden brown.
  5. Remove from oven and allow muffins to rest in the tin for a few minutes before serving with soft butter and/or hot sauce.

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