The season always comes around when there’s an abundance of fresh produce available. A quick trip to the local market landed me with a basket full of fresh corn on the cob.
I just had to use this opportunity to make some creamed corn muffins. They are perfectly sized and you’ll want to make a bunch because they are just so creamy and savory.
Alternatively, this recipe can also be made in a casserole dish for a corn casserole. I love this handheld option of these creamy corn off the cob muffins.
- non-stick standard muffin pan (12)
- immersion hand blender or regular blender
- large glass bowl or pan
- short sharp knife
- kitchen towel, dampened
- paper towels
How to Shuck Corn
There are a few different ways to remove kernels from a cob of corn. Always use a method you are most comfortable with, even if that means not using a sharp knife, but rather just your hands! First, remove the husk completely.
The quickest and easiest method for me is to just shave the corn off the cob with a short, sharp knife. Take a damp kitchen towel and place a large glass bowl or fry pan on top. This will help keep the bowl or pan from moving. Then, take two sheets of paper towels to use as a base inside the bowl.
Place the corn standing up on the paper towel and use the knife to slice the corn off. After each cob, take the paper towel and set on top of the kernels. It’ll help to keep the cob steady for each one.
Another method is to just use a spoon and your hands. Start by removing one row of kernels with the spoon. Once removed, use your hand to push the kernels from the cob, starting at the top and moving down, row by row.
Once you get into a groove it won’t take much time and you’ll retain every part of the corn kernel. Here’s a video with a more thorough explanation on how to remove corn kernels quickly without a knife.
Lets Cream Some Corn
Once you’ve removed all the kernels, add half of them to a blender with 1/2 cup of milk, salt and sugar. Blend for about 15 seconds or until the corn is chopped into small pieces. You could also use a hand immersion blender.
Pour this corn and milk mixture back into the bowl with remaining ingredients and mix well. Spoon evenly into a 12 cup muffin pan and bake in a preheated 350°F oven for about 20-23 minutes.
Allow to cool for about 10 minutes and remove from the pan. These little beauties can be enjoyed immediately. I love to slather a little butter on top.
As mentioned earlier, if preferred, this recipe can easily be converted to a casserole dish. Bake about 45 minutes or until set. This is a creamy recipe so don’t be alarmed if it’s still moist, though it should be firm. A little jiggly, as you can see below.
A great addition to these sweet corn muffins would be some cooked chopped bacon, green chilies, or mild shredded cheddar cheese.
These muffins are just like creamed corn but in little handy dandy size. Serve alongside your favorite meal, such as a rack of dry-rubbed ribs and collard greens, or country fried steak with peppered gravy.
Double this batch and freeze half for a quick addition to any meal.
Can you freeze corn muffins?
Absolutely, you can freeze corn muffins and freeze corn casserole. After baking, allow them to cool completely. Wrap a few at a time in plastic wrap or foil and place in a freezer safe bag, freezing up to 3 months.
What is the best way to reheat corn muffins?
When ready to prepare, thaw the corn muffins or casserole in the fridge overnight. Before baking, place the muffins on the counter for about 20 minutes and then bake at 350°F for about 10-15 minutes or until thoroughly heated.
Though you’ll find the best result by reheating in the oven, you can also reheat in the microwave. Start at 30 second intervals until the internal temperature safely reaches 165°F, as all food being reheated should reach this temperature.
Creamed Corn MuffinsCourse: Appetizer, Recipes, Sides
2 muffins, 6servings
Creamed corn muffins are perfectly sized and fun to make. You’ll love these creamy corn off the cob muffins as an addition to any meal.
2 corn cobs, kernels removed or 2 cups
1 cup milk, divided
1 tsp salt
2 tbsp granulated sugar
2 large eggs
2 tbsp butter, softened
3 tbsp all-purpose flour
1/4 cup corn muffin mix
- Preheat oven 350°F. Lightly grease 12 cup muffin pan.
- Remove corn kernels from cob. Add half kernels to a blender with 1/2 cup milk, 1 tsp salt, and 2 tbsp granulated sugar. Blend for about 15 seconds or until corn is chopped into small pieces.
- Add corn and milk mixture back to bowl and mix in 2 eggs, 2 tbsp softened butter, 2 tbsp all-purpose flour, and 1/4 cup corn muffin mix. Let rest 5 minutes.
- Divide batter equally into muffin pan. Bake for 20-25 minutes or until set. Remove from oven and cool..
These is CREAMED corn muffins, so that batter will appear a bit moist, but this is what we’re looking for! Creamy corn enveloped in batter. A little jiggly! Slather on a bit of butter and enjoy!
- If you prefer a casserole, pour into a baking dish and bake for 45 minutes, or until set and lightly browned.
- Your muffins will be a little jiggly, but firm. The inside is creamy but not runny.
6 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 3.4g 17%
- Cholesterol 73mg 25%
- Sodium 571mg 24%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
- Dietary Fiber 1.7g 7%
- Sugars 9.4g
- Protein 6.2g 13%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.