Corn muffins a la Kenny Rogers

So, it’s the morning of Christmas Day and you haven’t totally digested the previous night’s noche buena feast. You want breakfast though but you want to keep it light. Boxed cereals, perhaps? Boring. Oatmeal? Eeeeww… do you have to feel like an invalid on Christmas Day? Pan de sal with kesong puti? Great if you have kesong puti. If not, may I suggest something rather unusual like corn muffins a la Kenny Rogers?

Straight out of the oven, they’re just gorgeous — crusty outside, soft inside. Too much work? Not really. Fifteen minutes to prepare and 25 minutes to bake can’t be that bad. And you don’t really have to watch it after it goes into the oven. Just set the timer and take them out after 25 minutes.

Found the recipe at Foodgoat which points to Top Secret Recipes as the source. Note that I did NOT use frozen corn. Instead, I used shredded sweet yellow corn (available in most supermarkets).

The following recipe makes 12 large corn muffins.

Ingredients :

1/2 c. butter, softened
2/3 c. sugar
1/4 c. honey
2 eggs
1/2 tsp. of salt
1-1/2 c. of all-purpose flour
3/4 c. of yellow cornmeal
1/2 tsp. of baking powder
1/2 c. of milk
shredded corn from 2 cobs


Above, some of the ingredients for corn muffins. For more information on yellow cornmeal, see the cornmeal entry in the main blog.


Shred the corn using a sharp knife. Don’t cut too close to the cob. You can scrape off what you can’t cut.

Place the softened butter, sugar, honey and eggs in a large mixing bowl. Beat with a wire whisk (you can use a hand mixer but it really isn’t necessary) until smooth.


Add the flour, baking powder, salt and yellow cornmeal. Mix together, pouring in the milk as you do.

When the batter is smooth, add the shredded corn and fold in.

Corn muffins a la Kenny Rogers

Bake in a preheated 180oC oven for 25 minutes.

They’re ready to eat as soon as they’re cool enough not to scorch your hands and tongue.

Enjoy! We definitely did.

  • julie

    Congratulations! I love how you presented the steps in photos. All the entries are wonderful, not too fancy and not too tedious to prepare. Galing!

    At ang linis ng muffin pan mo ha, :D

    • Connie

      Salamt, Julie. Maingat ako sa mga tulo at ayaw ko nang maraming nililinis hehehe

  • cats

    How much batter do you need to pour into the muffin cup so that it doesn’t spill out while it is baked?

  • Connie

    I filled them almost to the brim and they didn’t spill.

    • net

      hi. where can i buy those cute printed baking cups?

  • lyn

    hi- do you have recipe for brownies? thanks!

  • Connie

    net, cooks exchange, SM Megamall.

    lyn, yes. in the main blog. The categories are on the left sidebar.

  • ester g. dreyer

    hallo connie
    been reading your recipe for somedays sana i am requesting to print and copy some of those pasensya ka na di ako computer literate but my husband does, we have too many cornmeal in hamburg,wish to send u

  • Connie

    Hi Ester, sure, print away and enjoy the cooking. Thanks for the kind thoughts, have access to cornmeal here, but thanks anyway. :)

  • Joy

    i have waiting for this . . .
    pwede kaya to put yung corn kernels from the can na lang? what do you think?

  • Connie

    Joy, yes, just drain them well. :)

  • Karen

    Congratulations!!! I love corn muffins. I will surely try this one during winter break. I’ve been reading your recipe for almost a month now. I love to bake. Thanks

  • Connie

    Have fun, Karen. I love baking too although I’m not that good at it yet. :)

  • Kaye

    can I use 1 can of corn kernels and where can I buy honey? TIA! (“,)

  • Connie

    Kaye, the corn kernels question has been asked and answered. Re where to buy honey. Maghanap ka.

  • Janete

    Hi Connie! I used corn in the can…actually not kernel, may cream sya and it came out wonderful. I will bake this again next week but this time, I will fill the cups up to the brim para mas madami!

    Thanks for the recipe!

  • Connie

    That’s great, Janete. So cream style corn works too. :)

  • huny0118

    hi miss connie,
    this recipe is really good! yum2x…accdg to my son.he really loves it. thanks again.

  • eiram

    di pa ako nakakapag-bake ng muffin or any kind of cupcake… this is going to be my first, supposedly. but i’m still looking for a good (but cheap sana)muffin pan. whenever i see one sa mga malls, i’m hesitant to buy one—ganun lang ba talaga ka-”babaw” yung butas for the muffins/cupcakes? or me mga sizes po ba to?

  • Connie

    may sizes and they don’t really look deep. the cupcakes will be much taller because the batter rises during baking.

  • Janice

    Connie, May question ako. Pag sinabing “1/2 cup of butter, softened”, suppose ang ginamit ko is yung bar…kelan ako magmemeasure…while medyo matigas pa sya..or pag softened na? Nalilito kasi ako lalo na pag sinabing…”x cup of butter, melted”…di ko lam if mimelt ko muna then saka ko mimeasure or measure ko muna then saka ko i-melt. Haha…pareho lang ba dpat? :)


  • Connie

    Janice, one block of butter is roughly 1 cup.

    • Elmer

      you’re right connie.

      • Jobs

        Hi Connie, can you kindly clarify the flour? Is it 1 and 1/2 cup or (1 or 1/2)? thanks!

        • Connie

          One and one-half, of course. :)

        • meliza

          hi ms. connie… gaano po katagal bago masira yung muffins…

          • Connie

            I really don’t know. They never last more than a day or two here.

          • Jasmin

            hi.. thank you for the recipe :)) i tried it and it’s really good!! :))

          • Imdaji

            Hi Connie,
            What is the best butter brand for this muffin? SCS, Buttercup? What’s your recommendation?

          • Connie

            Any real butter. Buttercup is not real butter.

  • leng from netherlands

    hi connie! this is my the second time that im going to do this. the first time i did this, my husband gobbled up 6 of them hehehe!

    thanks again connie!


  • kintz

    hi connie! i can’t remember the taste of Kenny Rogers’ muffins kc it’s been a long time since I last tasted it. These muffins taste good. But should it really taste grainy?


    • Dwengster

      Hello! Thanks for the recipe. Though for a smoother texture (less grainy), I tried POLENTA (Italian version of cornmeal) I bought from Santi’s instead. Another variant I did was mix the batter with bacon bits and chopped chives. Came out great as well. ;-)

  • Pingback: Corn muffins: white or yellow cornmeal? | Daily Breakfast at the House on a Hill

    • Lianne David

      Hi Ms. Connie! I have been wanting to try out this recipe, but I can’t find cornmeal in regular supermarkets!! I have tried to go to Santi’s in Corinthian Hills, to no avail. How sad. Can I make this muffin po sans the corn meal?

      I do undertand that the corn meal gives this corn muffins its distinct texture… but I really have to prepare this tomorrow, and I don’t know what to do!! Help! :)

  • Babes

    Muchisimas gracias for this recipe. You’re heaven sent. I’ve been searching for this and now i can’t wait to try it. Vaya con Dios!

  • Connie

    Landmark and Unimart sell cornmeal, Lianne.

  • Lianne David

    Hi again, Ms Connie!! Merry Christmas! I managed to get a hold of cornmeal in the market (but I have to grind it finely at home), what can I substitute for honey?

  • Connie

    Pancake syrup.

    • Mark

      hello i was able to buy cornmel at trimoma landmark kaso when i open the box to transfer it to a container ang dami bokbok or small worms na. Do you have any tip on how can i avoid it next time when i buy again. thanks

    • Connie

      daji, I use Ecko (non-stick) and it has served me well for years. :)

      • Tin

        Hi Connie,

        I”?ve been reading your recipes and comments here for quite sometime now and its really helpful.. I actually tell my officemates about it especially the tips that you shared in cooking. It will be my first time to bake this weekend (hopefully it will turn out good like yours) and I would like to ask if it’s okay to bake using a microwave oven?

        Thanks a lot for sharing your talent and knowledge…I really adore you.


  • Connie

    That means that’s old stock already, Mark. I suggest you open the box before the cashier swipes the code to make sure it’s clean. Then, when you get home, transfer the contents to a jar and place in the fridge.

  • daji

    Hi Miss Connie =) Thanks for the recipe =) Corn muffin is my favorite =) Do you have any suggestion on what brand of muffin pan to buy? I’d really love to learn how to bake =) thanks!

  • Connie

    Tin, you might have to look for a recipe that is meant for microwave baking.

  • Liza Austria

    hi Connie, wow! what a very clever presentation….i love to bake and baked different muffins variations before, but this one haven’t tried yet….good thing, all the ingredients are available here in the island…thank you for sharing this recipe…

  • jacob

    hi maam,

    i was wondering.. about the cornmeal… yung mga workers namin sa farm… if they are not eating rice.. parang corn yun kinakain nila… i was wondering kasi sa pic mo sa cornmeal.. similar ang dalawa… and aside from that.. yellow corn din gamit nila… can we buy the locally produced cornmeal? anyways… im going to bake a batch using local produce… ill update you sa result :) thanks for the recipe :)

    • Connie

      Hi Jacob, I’ve been wondering about that for a long time. Why is that that with abundant corn produce in this country, no dried corn products are in the market save for kornik and animal feed.

      • Ian

        Hi Connie,

        I will try to make these muffins this weekend… looks pretty interesting.

        About the local corn grits, years back my mother used to buy these and either have them ground finer either at the market or at home in a blender. They were good… but better if you can get the yellow variety (not the usual white corn grits). She used the corn meal for her own version on skillet bread with vegetable or meat stuffing (a la torta).

        • Connie

          Would you know what they are called locally?

          • Pingback: Cutting corn off the cob | Home cooking rocks!

          • abbey

            this recipe rocks! tried it just now and the muffins are divine! thanks a lot!!!! :)

          • marie


          • Connie


          • Joy

            Hi Connie!

            I came across your blogs and now it’s bookmarked on my computer. I love your recipes and the picture-based instructions.

            By the way, i’ve been to a lot of grocery stores and i can’t find cornmeal. Where did you buy yours? Been to SM, Savemore, Puregold and landmark. They sometimes give me cornstarch or corn flakes. :(


          • Connie

            I buy mine at Landmark Trinoma and Unimart. Availability seems to be seasonal.

          • Joy

            …i think so yes, it is indeed seasonal. I have been to landmark trinoma already, nothing there…i’ll go check Unimart.

            Thanks Connie!

            Keep it coming!

          • Jancarli

            i bought some corn meal at healthy options in rustan’s.

          • ghie

            hi ms.connie,
            thanks for sharing your recipes…I’d like to try this one next!I’m a die hard fan of kenny roger’s corn muffins..Tia!

          • Jancarli

            thank you ms. connie for this recipe! it’s sooo delicious! i wouldn’t have to buy corn muffins anymore. i can make them for my family na. :) you have a nice collection of recipes here. the steps are easy to follow and you have pictures pa. again, thank you and more power. keep blogging. :)

  • marj

    hi mam,
    ask ko lang if walang oven pwede ba iluto sa turbo broiler?

    • Connie

      A turbo broiler is a portable convection oven.

  • kaz

    Hey, guys! Meron ring cornmeal sa Healthy Options, Shangrila branch. Hope this helps!

  • Olive

    Hi Ms. Connie. I would like to ask if I can substitute harina de maiz for all purpose flour? I went to Market Market today to look for Cornmeal but I did not find any. I’ve seen this Quaker Harina de Maiz hoping it is the one. But I think it is not the same as the grains were finer. Can you also please suggest what recipe to do with this Quaker Harina de Maiz as this is plenty 4.4lb. In the label it says Tortilla Mix, aside from tortilla what else I can do? Thanks a lot.

    • Connie

      Naku, I don’t know the proportions if you substitute. If the texture of harina de maiz is the same as the common cornstarch, the result will be very different. As to what else you can do with it, let’s see… I have a new Mexican cookbook and still learning. Watch out for the Mexican entries. :)

      • Olive

        The texture of the harina de maiz is coarser than cornstarch. Medyo magaspang sya. Thanks for the prompt reply. I will wait for your Mexican entry for harina de maiz. Regards.

        • http://none jeck

          hi miss connie,i really want to bake this one. hope to get my own oven soon… i will be glad to try all ur recipes in this archive as soon as i get my own oven. nakakpag bake lng ako pag nakakauwi ako sa bahay ng father ko, kc sila may oven dun. ehehehe. and i wil watch out for those mexican entries! so excited!

          more power!

          • yellahfellah

            Hi Connie, your recipe is exactly the same with the one I downloaded some time ago except that it called for 3/4 cup of frozen yellow corn (which you stated that you substituted with shredded sweet yellow corn of 2 cobs). I also like your “photo-intensive” step-by-step instructions.

            I think I will be coming back a lot to see more of your recipes!!!

            BTW, do you have a recipe for the Mexican chili that they used to serve at Kenny Rogers as one of their sidings? Sadly, they don’t serve them anymore kasi daw hindi masyadong popular sa ating mga Pinoy. ={

          • Connie

            There is a chili recipe somewhere in the archive but I can’t say if it’s a la Kenny Rogers. I didn’t know Kenny Rogers used to serve chili.

          • jenny

            hi connie meron ka bang recipe ng putong puti kasi im trying to cook using fermented rice pero d sya trying different procedures and recipes for a year na im give up already.

          • Connie

            I am not familiar with any recipe that uses fermented rice, sorry.

  • gigi

    Hi Ms. Connie,

    i tried to bake this muffin last weekend, it was perfect, i used Maize meal flour, which is the staple food here. thanks a lot for the recipes and your very helpful website. Meron po ba kayong cookie recipes?

    • Connie

      Yes, a few. You can use the drop-down category menu on the right sidebar. :)

    • http://none arli joy

      hi ate connie, i made this corn muffins last week but seems like it a bit dry. what do i need to make it more moist inside?

      thanks you so much. joy

      • Connie

        I didn’t witness how you did your cupcakes so it’s hard to guess where you can improve it.

        • jessa

          hi there,
          my kids requested me to cook muffins, so i searched recipe from the internet and glad that i found the easiest one and looks delicious. however, before i begin, i would like to ask of what kind of milk i need to use, is evaporated milk or the fresh milk fine to use? how about if i cant find the yellow cornmeal..what will i use then? thank you so much for your prompt reply.

  • jingz

    Tried your recipe when i was craving for kenny roger’s muffins… but it’s not available in melbourne..

    Thanks for the great work!

    • Joy

      hi connie! im new to baking & i need a little help here, as im confused what milk to use when i see milk in the ingredient. do i use full cream milk, fresh milk, or can i even use evaporated milk? and this may even sound weird, but once i used bear brand diluted in water hahaha

      • Connie

        Any kind although evap should be diluted with water, half-half.

      • ecel215

        hi connie, is cornmeal same as corn flour? thnks

        • Connie

          No. Corn flour is the same as corn starch. Corn meal is made from the corn kernel and is coarser. Like sand.

          • Sassy Mom

            I also got a recipe of corn muffin sa internet and it required yellow cornmeal, I have been trying to look for it. Good thing I stumble upon your site. Thanks a lot for the tip on where to find it. Now, I can bake my own. Mwah!

            By the way, I love your Christmas and New Year section.

          • Connie

            Have fun baking. have even more fun eating. :grin:

          • Rachel

            Hi Connie,
            I just got a new turbo convection oven and there are different heating options: convection, turbo, fan only, top and/or bottom heating only. Any idea which mode is best for making this corn muffin? What type of oven do you use?

          • Connie


          • kitty

            hi miss connie,

            your corn muffin looks delicious, I am about to try it but I have a question. Can i use canned corn kernels instead of fresh ones?since corn on a cob is not available where am at the moment.

            thank you for sharing this recipe!


          • Connie

            Yes, I’ve tried that. Works too — even cream style corn. But drain well.

          • kitty

            thank you for the speedy reply but what is the measurement? is it one cup?

          • Connie

            It’s one can.

  • Natz SM

    Ms. Connie,

    I just LOVE corn muffins. Great for mopping up gravy or simply smothered with butter! (how i could turn something sooo healthy into something soooo bad)

    I also use to adore the muffins made by Texas Chicken- I think they were called Honey Buns or something. I hope you have a recipe similar to that one. :)

  • Raisinette

    Hi Ms. Connie. I usually use 2 different kinds of measuring cups when I bake or cook. One for wet ingredients & another one for dry. Can you advise as to which measuring cup to use when measuring honey? I used the measuring cup for wet ingredients for measuring honey since I thought honey is more liquid than solid , just more viscous. The corn muffins I baked had a predominantly “honey” flavor but it still turned out good. I was wondering if that’s supposed to be the taste. It’s been ages since I had Kenny Rogers muffins & I really don’t remember what they taste like except that they tasted good then.

    • Connie

      For thick liquids like honey and cream, I use the measuring cups for cry ingredients. Seems more accurate to me.

  • Lits

    Hi Connie,

    Tried this recipe…but they didn’t rise…should I add more baking powder….I didn’t fill all the way to the brim, just 2/3 full. They turned out like cupcakes not muffins. Help :)

    • Connie

      Check the expiration date of your baking powder. :)

      • lilian

        Hi, love to try this recipe out. Could u use a stand mixer with the paddle to do the entire thing? Coz i just prefer to do it with the electrical mixer. Of course, at the end using a hand whisk to mix the corn in in order to still get the yummy corn kernels. And is 1/2 tsp baking powder enough or would 1 tsp be better? Afraid they might not rise. Thanks.

        • Connie

          Oh, yes, a mixer — stand or hand-held — will be great!

          1/2 tsp. of baking powder is enough so long as it isn’t expired. You can see how well my muffins rose…

          • lilian

            Ok, would it be any harm if i were to add like 2 1/2 tsp baking powder cos i’ve seen other recipes use like 1 tbsp baking powder in their mixture. I just prefer the muffins to rise a bit more and be more dome shaped that’s all. Please advice as i am a making a batch tmr for some family and friends. Thanks!

          • Connie

            Come on, how can I give advice about other people’s recipes?

  • ai

    baked this yesterday evening. actually it’s my 2nd time, first in a square pan and now on a muffin pan. sadly i overbaked it, well it was intentional. i wanted it to brown puff like yours. mine rose too but did not puff, para lang syang naging cupcake. how can i make mine like yours kaya hmmm i checked my baking powder, it’s not yet expired. maybe i’ll check it with warm water later just to make sure.. was it because i use cream instead of milk? i also lowered it to 160oC because im using a dark muffin pan.

    haaay, im affected.. OA na no.. hahaha sabi nga ng husband ko addict na daw ako, because everytime he sees me, i’m always in the kitchen baking.. :)

    • Connie

      Sufficient preheating is also a factor.

  • ai

    but am i right in understanding that if using a dark colored pan, i should lower it to 25o, whether it is in celcius or in fahrenheit?

  • Natalie

    Dear Connie,

    In your recipe, 1/2 tsp of baking powder is referring to teaspoon or table spoon? I’ve tried another recipe using 2 teaspoon of baking powder but my muffin is solid inside!

    • Connie

      tsp is teaspoon.

      tbsp is tablespoon.

      I don’t know the proportions of the ingredients in the other recipe you tried but baking powder is a leavening agent (gas creates air that makes muffins rise so they are soft). If your muffins were too hard, it might not be because of the amount of baking powder per se.

    • julie

      hi tita connie!!! what if gmamit ako ng turbo broiler? same pren ba yung ggmitin kong temperature… and yung honey? may substitute po ba yun? and pwede ba instead nung shredded n corn cobs, yung nsa can nalang gmitin ko? thankyou po!!!

      PS: ang sarap nung coconut macaroons niyo… my family loved IT!!!

      • Connie Veneracion

        A turbo broiler will work. Canned corn will also work but drain well. You can use pancake syrup in lieu of honey.

  • Lissa

    hello connie! I have to say, the corn muffins at the picture looks very delicous!

    I haven’t made any though… but I’ll try this recipe when I have cornmeal..

    Thank You for sharing nice photos too.

    • arren bruas

      Hi Connie,
      I have a big pack of white corn grits, wondering if I can use that instead of corn meal. Appreciate your advice.

      • Connie Veneracion

        I’ve never cooked corn grits so I can’t say if it’s a reasonable substitute.

        • joanne

          Hi po I am new to baking and I want to make this one for my son since he love pastries. Ask ko lang po if pwede ito sa oven toaster? I am also afraid of the thermostat thing how will I adjust the temperature? thanks and more power

          • Connie Veneracion

            If your oven toaster has auto thermostat settings, yes, you can. If not, no, you can’t.

  • Sarah

    Is it safe to use canned corn?

    I love your recipe xx

    • Connie Veneracion

      Safe? What do you mean by safe?

  • Noe

    hi Ma’am Connie, nafeature po yung recipe nyo sa food blog ni Sam Oh :)

    • Connie Veneracion


    • Sugar

      i want to try your recipe ms con, my problem is i dont where i can buy CORNMEAL? :( thanks! God Bless :)

      • Connie Veneracion

        You have to go to the grocery. :)

        • Jan

          Hello po I’ve been reading all your recipes nd I really love it I tried a few of it and my hubby really lives it I’m in uk but I want to try this muffin but I couldnt find the yellow corn meal any substitute po ba? Thanks in advance

          • Connie Veneracion

            There is no substitute for cornmeal. :)

          • Kaye

            Hi Ms. Connie!

          • Kaye

            Hi Ms. Connie!
            I just baked your version of corn muffins and truly truly its the most delicious one! It doesnt have the “putok” type of muffins like the one featured in your blog but nonetheless its really taste great!
            I’m from San Pablo City but lo and behold corn meal is available in our local supermarket and its Albers!
            Now that I’ve tasted how good the recipe is.. Im thinking of hoarding the remaining box of cornmeal in the supermarket shelf!
            This one will truly go to my Xmas Menu!
            Thank you thank you!


          • Connie Veneracion

            Hi Kaye,

            If you’re hoarding cornmeal, you can prolong its life by transferring the contents of the box in a jar with a tight cap and keep the jar in the fridge. Cornmeal at room temp (plus humidity) is so prone to bukbok. :)

          • Geri

            Hi Ms. Connie! Tried the recipe but unfortunately must’ve done something wrong, my supposed to be muffin turned out like a pudding-textured something inside. Help! What could be the reason for this?

          • Connie Veneracion

            That’s really impossible for me to guess, Geri…

          • KC

            Hi Ms. Connie!

            Read all the comments and I’m sure this hasn’t been asked, but is the butter salted or unsalted? Thank you! :)

          • Connie Veneracion

            In baking, it’s always unsalted UNLESS otherwise specified. :)

          • Selena

            Dear Connie,
            Thanks so much for sharing your great recipe. I’ve just tried to bake double the portion.. I thought it really turns out well but my hubby thinks that it has a strong taste of milk and the inside texture seems to smooth which is slightly different from Kenny Roger’s which has a ‘coarse’ texture.. It could be due to my wrong measurement or the way I prepare the ingredient.. Can I ask if you could give me the measurement in Gram instead of cups? Also, do we need to sift the cornmeal & the other dry ingredient?

            Thanks again & I look forward to your reply.

            With kind regards,

          • Connie Veneracion

            Hi Selena, there are a lot of free conversion tools on the web. :)

            Cornmeal does not clump the way flour does; what would be the point in sifting? As to the flour — this is a muffin, not a cake, so sifting is totally unnecessary.

          • Selena

            Dear Connie,

            Oic..???? Many thanks for the great advice. I’ll try again over the weekend. Thanks again! ????

            With kind regards,

          • Selena

            My apologies.. Just realised that the emoticon became “???” when I sent the email.. ;p

  • Menchie

    It really pays to read the comments. I’m out of honey and pancake syrup can be a substitute! Great! hanks!

    • Menchie

      I mean Thanks! Hehe

  • Jose Sebastian

    I used your recipe to bake corn muffins for my friend’s birthday party. They just loved it. Comments like “Wow, parang kenny roger’s” and “better than kenny roger’s” and even “pwede pang export!” abounded. Thanks for the recipe.
    By the way, if you have difficulty looking for yellow cornmeal, try any bakery supply near your place. If you live along or near Sucat, Paranaque, go to Carla’s Bakery Supply across Shopwise. I got it at P35.00 for half a kilo.

    • Connie Veneracion

      Thanks for the feedback and the tip. I’ll search if Carla’s has a branch nearer Antipolo. :)

    • Dwengster

      Thanks for the tip as well!!! Now I can try to make cornbread and tortillas/nachos aside from Ms. Connie’s muffins. I live in the Alabang area and my knowledge of “exotic” food items sourcing has always been limited to either Makati Supermart, Healthy Options and Santi’s Delicatessen. Super mahal pa naman sa mga yun! :-)

  • Rhoda

    Hi, can i bake this one on a turbo oven? Thanks!

    • Connie Veneracion

      That’s been asked and answered in this thread. :)

  • Kristy

    Hello, I understand different culture, ingredients and baking. May I suggest greasing your pans in advance and set aside. Cornmeal is best clunky, too much stirring makes a mush middle. You can also add 1 cup shredded hard cheese, chiles peppers, green onions or broccoli if you have. Everything in moderation and balance. Happy New Year 2013

    • Connie Veneracion

      With the chilies, sounds like Mex/Tex corn bread? :)

  • Kristine Busson

    Perfect recipe as always :) Me and my 3-yr old Emma did half a batch of these this morning (haha, cause we were limited to one egg!). She wanted to use her baby silicone molds (which is used for making macaroons) and they turned out really well. We are just recuperating from colds and cough and would like a carbo break from pasta and rice. We had this with soup and it was really good! Perfect I guess with roast chicken and those buttered veggies ala Kenny Rogers! Another winner Ms. Connie!

  • Nina

    Wow thanks for the recipe… I tried this and yummy po tlga… Ung 2nd batch ko po naubusan ako ng honey, i tried putting vanilla instead to add more flavor and still good p rin nman… :)

  • Mikee

    Hello po Ms. Connie. I tried this corn bread muffin recipe of yours yesterday, it was good and tasty and my mom loved it so much. Pero I encountered some problems po.

    First is, ang grainy ng texture niya. Diba sa Kenny’s di naman po grainy? I used medium grind cornmeal po that I bought at Healthy Options kase yun yung sinabi ng merchandiser sakin na best for muffins.

    Second, hindi siya color yellow, medyo pale siya compared on the picture. At hindi po siya pumutok. I’m wondering kung saan po ba ako nagkulang?

    Hope you can answer my questions po. Thank you po.

    • Connie Veneracion

      1. Grainy — because you used coarse cornmeal. Never believe merchandisers. They will say anything to make you buy because they earn on commission. Sinabihan ka nya na “the best” yung medium grind kasi yun lang ang meron sila.

      2. Pale — that has something to do with whether you used white or yellow cornmeal.

      3. Hindi pumutok — oven not properly preheated or wrong oven temp or wrong positioning of muffin tray in oven.

      • Mikee

        Thank you po Ms. Connie for the fast reply. Pwede ko po bang salahin yung cornmeal? kase ang dami pa pong natira e. Yellow po yung binili ko.

        Saan po ba tamang position of the muffin trays?

        Pasensya na po sa questions ko, newbie palang po kase ako sa baking :) Thanks so much for your reply :) Godbless po.

        • Connie Veneracion

          Salain? Hindi ako magbibigay ng advice sa isang bagay na hindi ko pa nakikita.

          As a general rule, position the oven rack at the center of the oven and the baking pans in the middle of the rack.

          Heto best advice ko: Bago ka pumili ng recipe, magbasa ka muna about baking basics. The difference between beating and mixing, for instance, or what the purpose of sifting is, etc. It also helps to know that ovens behave differently, that they need calibration occasionally…

          • Mikee

            Thank you so much po Ms. Connie. You’re replies are very helpful po. Thanks for the advice po.

  • Twinkle

    Hi, is the corn cob to be used aleady cooked or raw? Thank you

    • Connie Veneracion

      You can use either. But you’ll get better results with raw.

  • Dianne

    Hi!! :) Was wondering where u bought the cornmeal. My sister went to Cash & Carry, pero wala siyang nakita na cornmeal. Help po. Hehe. Thanks!!!

    • Connie Veneracion

      If you read the post and pay attention to the links, you will find the answer to your question. :)

  • annedy

    Hi! Ask ko lang po kung icoconvert ko ung volume ng lahat ng ingredients into weight wala po bang problem? Baka kasi magbago yung mixture. Thanks.

  • Chit

    Hi Connie,

    Your muffins look gorgeous! What makes it really rise and breaks on top which I think how should muffins look like?


  • Connie Veneracion

    I made them using the recipe above and that was the result.

  • ponciana

    miss connie sobrang dami comments dko makita kung do i have to sift the flour and the baking powder? thanks

  • Connie Veneracion

    No need. :)