Big-Batch Corn Muffins

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

Minutes

Total Time

30

Minutes

Makes

32

muffins

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.
Makes 32 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Jazz up your muffins by adding 2 tablespoons of finely chopped bell pepper, green onions or sun-dried tomatoes.
Storage tip
Keep your cornmeal fresh by storing it in the refrigerator or freezer.

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*:
    Exchanges:
    • 1 Starch;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.