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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.

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Prep Time 15 min
Total Time 30 min
Servings 32

Ingredients

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

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Directions

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

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 questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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.

REVIEWS & COMMENTS

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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

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