Corn Muffins

Hot-pepper sauce adds a hint of spice to these bite-size corn muffins that take just over 30 minutes to prepare. Consider this recipe for your next brunch.

Corn Muffins
Servings: 24 Yield: 24 mini muffins Prep 15 mins Bake 425°F 17 mins


  • 1 1/4 cups cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 1/4 teaspoons salt
  • 2 teaspoons baking powder
  • 2 eggs, lightly beaten
  • 1/4 cup vegetable oil
  • 1/4 teaspoon hot-pepper sauce
  • 1 cup milk
  • 1 cup shredded pepper-Jack cheese (about 4 ounces)
  • 1 cup fresh corn kernels

Make It

1. Heat oven to 425 degrees F. Coat 2 mini-muffin pans with nonstick cooking spray.

2. Blend cornmeal, flour, sugar, salt and baking powder in a large bowl.

3. Stir together eggs, oil, hot pepper sauce, milk, 1/2 cup of the cheese and the corn in a small bowl. Stir into cornmeal mixture just until dry ingredients are moistened. Divide evenly among prepared muffin cups, 1/3 cup per indentation. Sprinkle muffins evenly with remaining cheese.

4. Bake at 425 degrees F for 15 to 17 minutes or until a wooden toothpick inserted in center comes out slightly moist with crumbs attached. Run a thin knife around edge of muffins and remove to a wire rack to cool. Serve slightly warm.

Nutrition Facts

Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 116, Fat, total (g): 5, chol. (mg): 24, sat. fat (g): 1, carb. (g): 15, fiber (g): 1, pro. (g): 3, sodium (mg): 40, Percent Daily Values are based on a 2,000 calorie diet.