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–+ servings
3 corn muffins stacked on top of each other

Creamed Corn Muffins

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.
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AUTHOR Dianna
Course Appetizer, Recipes, Sides
Servings 6 servings
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes

Ingredients
  

  • 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

Instructions
 

  • Preheat oven to 350°F. Lightly grease 12 cup muffin pan.
  • Remove corn kernels from the 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 the 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 are CREAMED corn muffins, so the batter will appear a bit moist, but this is what we're looking for! Creamy corn enveloped in the batter—a little jiggly! Slather on a bit of butter and enjoy!
    split creamed corn muffin

Notes

  • 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.

    • Nutrition

    Calories: 183kcal
    Did you try this recipe?Let me know how it was!