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–+ servings
Corn Muffins
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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American, Southern
Servings 6 muffins
Calories 117 kcal

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
Keyword comfort food, cornbread, easy baking, heirloom meals, quick bread, southern baking, vintage recipes
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