Skip to Content
Menu

Big-Batch Corn Muffins

  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Betty Crocker Kitchens
Updated Sep 16, 2008
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
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.

Big-Batch Corn Muffins

  • Prep Time 15 min
  • Total 30 min
  • Servings 32
  • Ingredients 9
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 425°F. Grease bottoms only of 32 regular-size muffin cups, or place paper baking cup in each muffin cup.
  • Step 
    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.
  • Step 
    3
    Fill muffin cups two-thirds full. Bake about 15 minutes or until golden brown. Immediately remove from pan.

Nutrition

120 Calories
5 g Total Fat
3 g Protein
17 g Total Carbohydrate

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.

Recipe Tips

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section