Homemade Cornbread Muffins with Corn Tidbits are semi-sweet muffins
baked with tidbits of sweet whole kernel corn.

 

Watch us make this recipe!

Southern recipes just aren’t complete without cornbread. Rather if you like it sweet or plain, most people are fans of cornbread.

 

This cornbread is the best of both worlds. There is minimal sugar included in the recipe; however, sweet whole kernel corn was added to the mix.

The corn gives the cornbread added flavor and texture. Some great dishes to eat cornbread with are meatloaf, candied yams, collard greens, roast, turkey and so many more.

Homemade Cornbread Muffins with Corn Tidbits

These corn muffins only take 20 minutes to cook. The muffins will start browning around the edges.

To make sure they are brown all over, once the muffins were fully cooked (after about 19 minutes), turn on the broiler for about a minute or until they are brown as pictured.

It’s really your choice. The muffins are fully cooked either way, but it just doesn’t seem right for muffins to not be brown on top.

The cornmeal used is Aunt Jemima Self Rising Yellow Cornmeal Mix. This mix already has baking powder, salt and flour included. There is no particular reason why I used this cornmeal.

This is what they had in the store the day I went so it’s what I bought. Good thing that we ended up loving it! We have not tested this recipe using any other cornmeal mix so I suggest that you use this one or something similar.

This cornmeal blended with the flour and other ingredients very well. There was no issue with the mixture being clumpy at all. So we highly recommend this brand of cornmeal.

To make these cornbread muffins, all you have to do is add your ingredients into your bowl and mix them together….

Definitely make sure to drain your can of corn before adding it into the mixture. We used 3/4 c of corn for this recipe, which is not quite a full 15 oz can of corn.

The corn softens during the baking process and is barely noticeable when you’re eating these muffins.

Of course, there is somewhat of a different texture than if you didn’t include the corn, but it’s not super noticeable.

We hope that you love this cornbread recipe. Since we created this recipe, this is the only way we make it and we love it!

Happy eating!

 

You may also like:

Classic Meatloaf

Grandma’s Candied Yams

Country Style Collard Greens

 

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