Easy Corn Muffins
Chef RV Manabat
These Easy Corn Muffins by Chef RV Manabat are tender, flavorful, and packed with real corn. Perfect as a side for roast chicken or BBQ ribs—or enjoy them as pancakes if you don't have an oven!
Easy Corn Muffins
Chef RV ManabatThese Easy Corn Muffins by Chef RV Manabat are tender, flavorful, and packed with real corn. Perfect as a side for roast chicken or BBQ ribs—or enjoy them as pancakes if you don't have an oven!
Chef's Tips
Use coarse cornmeal or polenta for texture.
Leftover batter can be cooked as corn pancakes.
Store muffins in the fridge and reheat using a toaster oven.
Tools Used
Mixing Bowl
Wire Whisk
Oven
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Ingredients
Corn Muffin Batter
Instructions
Prepare Muffin Batter
- 1
Preheat oven to 400°F (200°C).
- 2
In a bowl, mix flour, cornmeal, sugar, and baking powder.
- 3
Add corn water, milk or cream, melted butter, and egg. Whisk until smooth.
- 4
Fold in corn kernels with a rubber spatula to avoid overmixing.
Bake the Muffins
- 1
Grease cupcake pan with shortening or butter.
- 2
Fill each mold with the batter and top with extra corn kernels if desired.
- 3
Bake at 400°F (200°C) for 10 minutes, then reduce to 375°F (190°C) and bake for another 10 minutes or until tops are firm.
- 4
Let cool before serving. Optional: toast lightly in an oven toaster before eating.
Optional: Make Corn Pancakes
- 1
Heat a lightly oiled pan over medium heat.
- 2
Scoop leftover batter onto the pan to form small pancakes.
- 3
Cook until bubbles form on top, then flip and cook the other side until golden.
- 4
Serve with butter, evaporated milk, and powdered sugar.
Comments & Reviews
Ana
7/10/2025
These turned out perfectly! I made the pancake version too—super tasty with butter and milk.
Marco
7/11/2025
The muffins were moist and had just the right sweetness. Definitely better with coarse cornmeal!
Nutrition Facts
Serving Size: 1 muffin
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
