These classic corn muffins blend Bisquick with cornmeal for a quick and satisfying bake that’s slightly sweet, tender on the inside, and golden-crisp on the outside. Originally designed to be baked in a stick mold or muffin tin, this recipe reflects mid-20th-century American shortcuts and pantry staples. Loved for its simplicity, speed, and nostalgic flavor, it pairs beautifully with soups, chilis, or breakfast spreads.
Ingredients
- ⅔ cup Bisquick
- ⅓ cup cornmeal
- 1 tbsp sugar
- ⅓ cup milk
- 1 egg
Instructions
Step 1: Preheat Oven
- Preheat oven to 450°F.
Step 2: Mix Ingredients
- Combine Bisquick, cornmeal, sugar, milk, and egg in a bowl.
- Beat vigorously for 30 seconds until smooth.
Step 3: Prepare Pan
- Grease muffin tins or corn stick molds thoroughly.
Step 4: Fill and Bake
- Fill each cup or mold ⅔ full with batter.
- Bake for 12–15 minutes or until golden brown.
Tips
- Substitute whole milk with buttermilk for extra tang.
- Add ¼ cup grated cheddar or chopped jalapeños for a savory twist.
- Use a cast iron corn stick pan for authentic Southern presentation.
- Drizzle honey or maple butter on top for a sweet finish.
Nutrition
Calories: 117kcalCarbohydrates: 18gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 29mgSodium: 186mgPotassium: 81mgFiber: 1gSugar: 4gVitamin A: 62IUVitamin C: 0.04mgCalcium: 45mgIron: 1mg
Tried this recipe?Let us know how it was!