Big-Batch Corn Muffins

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.

  • 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™ Steamers™ Niblets® frozen corn, thawed, drained

  • 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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 muffin
Calories
120
(
Calories from Fat
45 ),
% Daily Value
Total Fat
5 g
5 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
25 mg
25 %;
Sodium
150 mg
150 %;
Total Carbohydrate
17 g
17 %
(Dietary Fiber
1 g
1 %
),
Protein
3 g
3 %
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
6%;
Iron
4%;
Exchanges:
1 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.