Why use a mix when a corn muffin made from scratch tastes so much better? These recipes include a simple corn muffin as well as variations like blueberry and jalapeno corn muffins that are all well worth trying. Serve them with chili to make a warming winter meal, or keep them on hand for midday snacks.See Popular Corn Muffins Recipes
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There's a number of tweaks you can perform on the basic recipe and still end up with a delicious treat. Try adding cheddar cheese and chile peppers for a version with a hint of heat.
Beyond tasting like a dream, these Cheesy Zucchini Corn Muffins are packed with wholesome ingredients that you can feel good about sharing with family.
Zucchini and beets are baked into corn muffins to make a great side dish for chili, soups, or beef roast.
The wonderful combination of spicy and sweet perk up this corn muffin recipe. The chunks of peaches offer a pleasing contrast to cayenne pepper and jalapeno.
Make this favorite side-dish bread just the way you want it using one or all of the many variations in this recipe.
Accompany bowls of spicy chili, soup, or stew with full-size or mini muffins. For extra flavor, stir a bit of whole kernel corn and chopped green onions into this batter.
Looking for comfort food you can make in 30 minutes? Try this easy chicken chili complete with corn muffins.
For the best flavor, use fresh corn kernels cut from the cob in the batter of these extra-large corn muffins. If you don't have fresh corn, thawed frozen corn kernels will do.
This savory muffin recipe is less sweet than most corn breads. The muffins are delicious as a side dish to soups or chili.
A roasted red pepper sauce enhances the flavor of this mushroom and zucchini cake meatless main dish recipe.
This is a version of a traditional Italian cassata (kah-SAH-tah), an Italian-style layered cake typically served at weddings and other celebrations.
Cook the eggs and heat the sausage in flavorful tomato sauce for quick-to-the-table skillet recipe. For extra zip, substitute Italian, Mexican, or Cajun stewed tomatoes.
These low-calorie cakes are mostly made up of blueberries with just enough cornbread batter to hold the berries together. If you like, top each cake with a small dollop of reduced-fat or fat-free whipped topping.