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Big-Batch Corn Muffins

Big-Batch Corn Muffins
  • Prep 15 min
  • Total 30 min
  • Servings 32
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.
Updated September 16, 2008
Make With
Make With
Gold Medal Flour

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 frozen corn, thawed, drained

Steps

  • 1
    Heat oven to 425°F. 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.

  • 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 Facts

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