Sweet Corn Muffins

  • Yield 18 pieces

These tasty muffins freeze well.


1 cup all-purpose flour
1/2 cup yellow corn meal
1/2 cup sugar
1/2 cup butter, melted
2 teaspoons baking powder
1/2 teaspoon salt
2 -- eggs
1/2 cup milk
1/2 teaspoon corn syrup


  1. Mix first six ingredients.  Combine eggs, milk, and syrup separately; mix the flour mixture and the milk mixture together.  Grease muffin tins and fill each cup half full of batter.  Bake 9 to 12 minutes or until brown at 450F.


Recipe reprinted with permission from the Newnan Junior Service League’s A Taste of Georgia (Newnan Junior Service League, Inc., Newnan, Georgia, 1977).



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