Corn muffins a la Kenny Rogers

Corn muffins a la Kenny Rogers

Course Breakfast, Side Dish
Cuisine American
Keyword baked
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 large muffins
Author Connie Veneracion


  • 1/2 cup butter softened
  • 2/3 cup sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1 and 1/2 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1/2 teaspoon baking powder
  • 1/2 cup milk
  • shredded corn from 2 cobs


  • Preheat the oven to 180C.
  • Line a 12-hole muffin pan with paper liners.
  • Shred the corn using a sharp knife. Don’t cut too close to the cob. You can scrape off what you can’t cut.
    Corn muffins a la Kenny Rogers
  • 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.
    Corn muffins a la Kenny Rogers
  • When the batter is smooth, add the shredded corn and fold in.
  • Bake in a preheated 180C 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.