savory corn muffins

savory corn muffins

Savory corn muffins contain protein to keep you fueled up for breakfast on the run or to enjoy on a lazy weekend morning. The addition of creamed corn insures these satisfying muffins will be moist.

savory corn muffins

Print Recipe
Serves: 16 medium muffins Cooking Time: 18 minutes


  • 2 cups cornmeal, medium grind
  • 1 cup all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk (see tip below)
  • 3 large eggs
  • 1 (15 ounces) can cream-style corn
  • 4 tablespoons butter, melted
  • ¾ cup ham, diced
  • ¾ cup cheddar cheese, diced
  • ½ cup green onions, finely sliced



Preheat oven to 425°. Grease muffin tins.


In large mixing bowl, combine the cornmeal, flour, baking powder, soda, and salt.


In another medium bowl, whisk together the buttermilk and eggs; stir in the cream-style corn and melted butter.


Stir the wet ingredients into the dry ingredients just until blended.


Fold in the ham, cheese and onions.


Spoon into the prepared muffin tins and fill to the brim.


Bake for 18 to 20 minutes, or until golden brown and the corn bread is slightly firm to touch.


If you don't have buttermilk, measure 1 cup of milk into a measuring cup. Remove 1 tablespoon of the milk and replace it with 1 tablespoon of lemon juice or white vinegar. Let the mixture stand for about 10 minutes.

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  • Reply
    Patti Olswang
    May 14, 2018 at 12:16 am

    I like your note about buttermilk. I do this a lot since I don’t buy buttermilk.

  • Reply
    Carol Buchan
    August 5, 2019 at 10:59 pm

    Patti, the creamed corn makes the muffins moist. I’m not sure frozen corn would work as well.

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