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
- Add a handful of shredded cheddar for cheesy corn muffins.
- Stir in chopped jalapeños for a spicy variation.
- Replace sugar with honey for a softer sweetness.
- Use buttermilk instead of milk for richer flavor.
- Add 2 tablespoons melted butter for a more tender crumb.
- Mix in canned corn kernels for extra texture.
- Bake in a cast-iron corn-stick pan for crispy edges.
- Add a pinch of cinnamon for a subtly sweet twist.
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
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