Mini Corn Muffins

These corn muffins are perfect as a snack or as accompaniment to hearty mains such as ribs, hearty Southern-style fried chicken, or barbecued meats.

Prep Time 5 mins

Cooking Time 25 mins

Ready In 30 mins

Yield 22


  • 1/2 cup vegetable oil
  • 1/3 cup milk
  • 1 large egg
  • 1 cup all-purpose flour
  • 1/2 cup fine cornmeal
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup canned corn kernels, drained


Preheat oven to 350°F. Grease a 24-hole mini muffin tin. Mix vegetable oil, milk, and egg in a small bowl until combined.

In another bowl, whisk together all-purpose flour, fine cornmeal, sugar, baking powder, baking soda, and  salt in another bowl.

Make a well in the center of the dry ingredients and pour in oil mixture. Mix until just combined. Gently fold in canned corn kernels. Scoop teaspoonfuls of the batter into prepared muffin cups until ¾ full.

Bake for 10 to 15 minutes or until a toothpick inserted in the center of the muffins comes out clean. Cool on a wire rack for 10 minutes before serving.


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