Corn muffins a la Kenny Rogers | casaveneracion.com

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

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

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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.

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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.

casaveneracion.com 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.

Written By

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more)

161 Comments

  • 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

  • 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

  • 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

  • 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!

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

  • 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 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? :)

    Thanks!

  • 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!

    success!

  • 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?

    Thanks!

    • 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. ;-)

  • 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!

  • 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?

    • 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

      • 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.

        Regards,
        Tin

  • 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.

  • 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!

  • 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…

  • 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 :)

    • 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.

      • 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).

  • 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.

    • 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. :)

      • 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.

        • 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!

          • 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. ={

          • 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.

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

  • 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?

        • 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.

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

    Thanks for the great work!

    • 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

  • 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. :)

  • 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.

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

  • 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 :)

      • 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.

        • 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…

          • 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!

  • 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.. :)

  • 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?

  • 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!

    • 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.

    • 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!!!

  • 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.

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

        • 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

          • 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!

            kaye

          • 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. :)

          • 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?

          • 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! :)

          • 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,
            Selena

          • 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.

          • Dear Connie,

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

            With kind regards,
            Selena

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

  • hi,
    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.

    • 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! :-)

  • 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

  • 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!

  • 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… :)

  • 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.

    • 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.

      • 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.

        • 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…

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

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

  • 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.

  • hi ms connie,

    finally tried this recipe but sad to say the cornmeal at health options (medium grind) was kind of grainy..i’m thinking of having it grind in blender for a more finer texture (if possible), sayang naman kasi..so many recipes pa naman to try like the 3-cheese muffin and corn bread with ham and cheese.

  • Hello, Ms Connie! I tried your recipe today. I changed two things though: I used evaporated milk, undiluted, because it was the only milk in the house when I decided to bake, and I used 3/4 c of steamed fresh corn kernels (I had 3 leftover cobs, the reason why I thought of making corn muffins in the first place). The corn muffins came out to be the best-tasting one I’ve had so far! Thank you so much for sharing your recipe. Putting it along with other family favorites! :)

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