Tia Maria’s Corn Muffin Recipe

I make lots of Corn Muffins since they’re easy to make, but you’ll love these because they’re light and fluffy and they’re even better than Bakery!

This is a great recipe to make as a side dish, on cold winter days when you make Chilli or Soup.  Enjoy!


2 cups flour

2 cups corn muffin mix

(If you don’t have the mix, use corn meal but increase the baking powder to 2 teaspoons)

2 eggs

3/4 stick margarine (soft)

2 cups milk

1 cup sugar

1 tsp salt

1 tsp baking powder

1 small  6-8 oz container vanilla yogurt or 1/2 cup sour cream



In a large mixing bowl beat the eggs, sugar and margarine until creamy. Add the remaining ingredients and beat until the batter has no lumps.

Coat 2 large muffin pans (6 muffins each)  or 2 small (12 muffins each) with cooking spray or with margarine.

Fill to 3/4 full. Cook at 350 f. for about 20 minutes or until a toothpick comes out clean.

Serve while hot, or split them in half, butter the sides and grill until golden brown. You can freeze them in freezer bags and enjoy them all month long! Enjoy!




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1 Response

  1. January 22, 2014

    […] Serve the chili with Blue Corn Tortilla Chips and my home made Corn Muffin recipe. […]

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