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Healthy Corn Muffins

by Jamie
These wonderful corn muffins come together in a snap and have less fat than most muffins. Quick and Healthy….two things that carry a lot of weight around here.
Well actually, we hope they help us NOT carry so much weight.
I would be happy as a lark if these beauties could automatically shave about 5 inches off each of my hips.
Wouldn’t that be heaven!
Slimming down on muffins and
being able to sing like Wynonna Judd…
that would be heaven to me. The gal has a voice like butter…
Which I hope is a part of heaven as well.
For those of you in Utah, I am going to be on the Channel 2 Noon News hour on Monday. I’ll be doing a segment on basic baking ingredients and how to keep them organized in your kitchen.
Sounds like a lot of fun doesn’t it?
Sure wish these muffins would shave 5 inches off my hips by then. 
Don’t hold your breath.
Which is what I’ll be doing on the news while I try and suck my stomach in…wonder if Wynonna does that when she sings?
I’d wager, no.
Maybe she and I will both get to be skinny in heaven.
Cross your fingers for me.
 Hope I don’t say anything dumb, or trip, or let an accidental curse  word escape from my pretty lips. 
(On the news….and certainly in heaven.)

Healthy Corn Bread Muffins

Serves: 12 Muffins Prep Time: Cooking Time:
Nutrition facts: NA calories NA fat
Rating: 5.0/5
( 2 voted )


  • 1 1/2 C flour
  • 1 C cornmeal
  • 1/2 C sugar
  • 1 t baking soda
  • 2 t baking powder
  • 1 t salt
  • 1/2 C blended up canned corn
  • 1 egg, whisked with a fork until frothy
  • 3 T butter, melted


1. In a small food processor or in a blender process your can of corn until it is all saucy and smooth. Don't worry your pretty little head about this ingredient. I fed these lovely treasures to a bunch of neighbor kids and they all loved them. They didn't even realize they had less fat. This blended up corn will replace some of the butter that the original recipe called for. Only some folks. We don't want to omit the butter all together now do we?
2. In a mixing bowl combine the 1/2 C blended corn, egg and melted butter. Mix with a wooden spoon.
3. In a separate bowl combine all other ingredients.
4. Add the dry ingredients to the wet ingredients and stir just until combined.
5. Spray a muffin tin with cooking spray. Carefully spoon the batter into each cup. Only fill them 2/3 of the way. You want to leave room for them to rise up.
6. Bake at 350 for 13-16 minutes. Enjoy!

Leave a Comment


Laura April 9, 2010 - 2:18 pm

Congrats on the TV spot. I'll be watching. I am also gonna have to try these muffins.

sarah April 9, 2010 - 2:53 pm

I love your blog! Thank you so much for sharing all you do. Every recipe I've tried is a winner! Good luck on the news!

Kristine April 9, 2010 - 5:41 pm

You know I will be watching and cheering you on! Those cookie bars were FABULOUS!! Really a big hit for all those who ate them. These muffins look pretty tastey too! Your blog is just heaven sent–not really for my hips either!:)

MKingdon April 9, 2010 - 5:50 pm

Good luck we will be watching! And don't worry about tv they can bleep your words! And tried your Parmesan chicken very good as always, if I wasn't dieting I would make the York brownies they are to die for!

Chris April 9, 2010 - 7:03 pm

Oh man, I'm going to copy this recipe into my folder. My favorite bread.

Thank you,

Barbara April 9, 2010 - 7:21 pm

Exciting news! I will be watching!

Anonymous April 9, 2010 - 11:52 pm

I made the Beach Street Lemon Chicken tonight and it was a hit! Everyone loved it. I love your blog because you do yummy recipes that are easy to make. Plus you always answer my questions! Thanks again for the great recipe!
Jamie N

RaCeNMoMmY April 10, 2010 - 3:01 pm

Muffins look really good. Good luck on the news, I will for sure dvr it in case I'm not around to watch. I know you will do great!!!!

Kim McCann April 11, 2010 - 7:35 pm

I'm with Kristine on this one! Your blog is definitely heaven sent! It has REALLY helped me with the “cooking funk” I've been in for a while now. 🙂 I have tried WAY too many recipes to list and have loved them all!

Amy April 12, 2010 - 7:47 pm

Great job on the news! The bread looked delicious and will entice anyone to try baking. And thanks for calculating things out. You don't realize how much more affordable it is to make things yourself until you really do the math.

Emily April 13, 2010 - 11:40 pm

Question: Is the canned corn drained, or do you just blend it up with the liquid from the can?

Jamie Cooks It Up! April 14, 2010 - 1:08 am

Thanks for your question. I drained about 1/2 of the liquid from the can. You need a little bit of liquid or the corn won't blend well.
Thanks and good luck! Let me know how you like them.

mckay May 3, 2010 - 2:14 am

Can I just used creamed corn instead of blending the canned corn?

Jamie Cooks It Up! May 3, 2010 - 2:47 pm

I haven't tried creamed corn but my guess is it would work fine, it just might be a little bit chunky. Let me know how it works out!

Anonymous May 16, 2010 - 2:16 pm

Is it OK to use frozen defrosted corn?

Nour February 8, 2014 - 5:37 am

ok how many steps does it take to put and elephant that can fit in a frigde?three 1.open the door2.put the elephant in3.close the door how many steps does it take to put a girffe in the frigde?four 1.open the door 2. take out the elephant 3. put in the girffe 4. close the door duh ya lol so di du hear about the forest fire? omg it was really bad i wonder what animal is most likely to survie . well its clearly the girffe cuz its still in the frigde duh! lol its funny right and now ur smiling see i can see u through the screen hahaha

Jamie Cooks It Up! May 16, 2010 - 9:14 pm

I haven't tried it with frozen defrosted corn. My thoughts are it might be a bit dry, as the corn hasn't been cooked yet. The canned corn is kind of soft. If I were to use frozen corn I would cook it a bit before I put it in the blender. Let me know how it turns out!

ButterYum June 4, 2010 - 1:57 am

Wow, TV??? How fabulous!!

I'm going to make these muffins this weekend. Maybe sooner – they look wonderful!


ButterYum June 4, 2010 - 6:08 pm

Delish – I replaced the canned corn with an equal amount of apple sauce and 1/4 c. water. They're great!! Will blog about them next week.


Jen January 9, 2013 - 12:35 pm

Jamie, I made these corn muffins for dinner the other night and I’m wondering if there is an ingredient missing, like maybe 1/2 c or so of milk or water? I mixed them up as is, but the dough was so dry that it didn’t even really mix all the way. I added about 1/2 c of water, then baked them and they were delicious, my famiy loved them. Just thought I’d comment in case it helps someone else out.

I love your blog, every time I try a new recipe (which is often) my kids ask if I got it from my friend Jamie. Usually I have! Thanks! 🙂

Holly January 12, 2013 - 2:56 pm

My muffin dough was extremely dry. It wouldn’t even mix together all the way. I added 1/2 c. milk, which worked. Then I read on the blog that you don’t drain all the water from the corn. I did drain the water completely, and it blended just fine in my food processor. That must have been the difference.

kathy dale January 25, 2013 - 8:00 am

I also just made up the recipe for the corn bread muffins and it’s so dry that I will add 1/2 cup water or milk to see if that makes a good batter consistency. If I need more liquid, I will add non=fat Greek yogurt also.
I did grind my own cormeal just before I started to make the recipe.
Please respond as I really want these to turn out! I have home made soup waiting, ha ha.
Kathy 1/25/2013

Jamie January 26, 2013 - 8:26 am

Hi Kathy,
Thanks for your question. You need to add some of the juice from the can of corn, I generally use about 1/2 of the liquid found in the can.

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