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Big-Batch Corn Muffins

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Here’s the crowd-size version of muffins for your next chili gathering. You’ll get 32 muffins laden with cornmeal and whole kernel corn.

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(5 Ratings)

5 Ratings

5 spoons 40%

4 spoons 40%

3 spoons 20%

2 spoons

1 spoons

Member Reviews (2)

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PREP TIME
15 Min
TOTAL TIME
30 Min
SERVINGS
32

2: cups cornmeal

2: cups Gold Medal® all-purpose flour

1/4: cup sugar

2: cups milk

1/2: cup vegetable oil

2: tablespoons baking powder

1/2: teaspoon salt

4: eggs

2: cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained

Save $$$ on your favorite brands

1 Heat oven to 425ºF. Grease bottoms only of 32 regular-size muffin cups, or place paper baking cup in each muffin cup.
2 Stir all ingredients except corn in large bowl about 20 seconds or until dry ingredients are moistened. Beat vigorously 1 minute. Stir in corn.
3 Fill muffin cups two-thirds full. Bake about 15 minutes or until golden brown. Immediately remove from pan.

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Expert Tips

Jazz up your muffins by adding 2 tablespoons of finely chopped bell pepper, green onions or sun-dried tomatoes.

Keep your cornmeal fresh by storing it in the refrigerator or freezer.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 muffin)

Calories 120

(Calories from Fat 45 ),

Total Fat 5 g

(Saturated Fat 1 g,

Cholesterol 25 mg;
Sodium 150 mg;
Total Carbohydrate 17 g

(Dietary Fiber 1 g,

Protein 3 g;

Percent Daily Value*:

Vitamin A 2.00%;
Vitamin C 0.00%;
Calcium 6.00%;
Iron 4.00%;

Exchanges:

1 Starch;
1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 2 of 2 Reviews View All

Posted 10/27/2008 8:06:51 PM REPORT ABUSE FCrystalBlaze said:

Rating:

i tried this recipe long time ago when i had company from Greensboro N.C. i had to make more for dinner which everyone carried because they where full of corn muffins. and yes it was a Chilli Night

This reply was: Helpful Inspiring