Classic Corn Muffins

Confetti Corn Muffins

Corn muffins are a classic, old fashioned recipe. I love them, but I like to shake things up a little, too. Below is my recipe for corn muffins with eight recipe variations. We made the confetti variation in class the other night. They came out great.

Pictured: Confetti Corn Muffins are a great side dish for chili or stew. I like them with melted butter and a little honey. They make a nice addition to breakfast. For this variation we added corn, sweet peppers and pepper flakes to the batter. It makes them just a little special. The recipe follows along with the classic version and the other variations.

Corn Muffins

1 c. flour

¾ c. cornmeal

3 T. sugar

4 t. baking powder

½ t. salt

¼ c. butter

1 c. milk

2 eggs, beaten

Preheat oven to 400 degrees. Grease or paper line 12 muffin cups. In medium bowl combine dry ingredients. Cut in butter to resemble coarse crumbs. Combine milk and eggs and add all at once to dry mixture, stirring until flour is just moistened. Spoon batter into prepared pans and bake 20-25 minutes or until golden brown. Serve warm. Makes 12.

Bacon, Pepper and Tomato

Add ½ teaspoon fresh ground pepper to dry ingredients. Add ½ cup cooked, crumbled bacon (regular or turkey bacon) and 8 oz. can tomatoes, well drained and chopped to milk mixture.


Add ½ cup whole kernel corn, ¼ cup minced green or red sweet pepper and ¼ teaspoon crushed red pepper to milk mixture.

Ham and Swiss

Add 1 cup fine chopped Swiss cheese and ½ cup ham or turkey ham to milk mixture.

New England

Add 2 tablespoons molasses to milk mixture.


Add ½ pound cooked, crumbled bulk sausage to milk mixture.


Add 3 tablespoons toasted sesame seeds to dry ingredients.


Add 1 cup cooked rice and 1 t. hot sauce to milk mixture.

Chilies and Cheese

Add 1 C. shredded Cheddar cheese and 1 (4 oz.) can chilies, chopped and drained  to milk mixture.

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