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Perfect Corn Muffins

  • Author: Cindy Gibbs
  • Prep Time: 5 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 35 minutes
  • Yield: 6 Jumbo Muffins 1x
  • Category: Bread
  • Method: Bake


These corn muffins are moist and tender on the inside and packed full of corn.  They are great with a pot of soup beans or slathered with butter and your favorite jam.  This will become your favorite corn muffin recipe!


Units Scale
  • 1 cup self rising corn meal, white or yellow
  • 1/2 cup cooking oil, (I use canola)
  • 2 eggs, slightly beaten
  • 1 cup sour cream
  • 1 cup cream style corn


  1. Preheat oven to 400 degrees.
  2. Grease the cups of a 6 count jumbo or 12 count regular muffin tin with Crisco. Place the muffin tin in the preheated oven for 5 minutes while preparing the batter.
  3. Whisk all of the ingredients together in a bowl and divide the batter evenly between the muffin tin cups.
  4. Bake in the preheated oven for approximately 30 minutes until the muffins are golden brown on top.
  5. Serve hot!
  6. Muffins will stay fresh for up to 3 days.


  • These muffins go great with navy or pinto beans, or hot with some butter and homemade jam.
  • This recipe makes 6 jumbo muffins or 12 regular size muffins.

Keywords: corn muffins