Corn bread Muffins (Without Corn Meal)

Learn how to make easy corn bread muffins without corn meal.

When I dine at Kenny Rogers, it is a must that I get mini corn bread muffins as a dessert after enjoying a nice meal of roasted chicken. If they don’t have corn muffins, at hand, I go for the next best thing–their cookies and cream ones. But lately, I found out from a friend, that the Kenny Rogers famous muffin contains pork lard. My heart broke into a million tiny pieces. It is quite unfair that almost everything so good can contain something so bad. 

This recipe is a result of years and years of finding recipes online that can rival the Kenny Rogers corn bread muffin. And hola, guyyys, I think this is the one! What is great about this recipe is we’re using canned corns, instead of corn meal. Because really, corn meal is as extinct as a dinosaur. 

I used a mini muffin pan to make them (but of course you can use a regular cupcake pan) more like the Kenny Rogers muffins. I am so happy with how they turned out! They were so fast to prepare and they were so fast to disappear, as well. 

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I hope you enjoy these corn bread muffins guys. Always stock up on some canned corns, so you can make these delicious treats at any moment. 🙂

Mini Corn Bread Muffins
Yields 36
This wonderful corny dessert will remind you that corn is delicious any way you eat it.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 can of Whole Kernel Corn or Creamed Corn (15oz)
  2. 1½ cups Flour
  3. ½ cup Sugar
  4. 1 Tbsp Baking Powder
  5. 1 tsp Salt
  6. ½ cup Milk
  7. 2 Large Eggs
  8. ¼ cup Softened Butter
  9. ¼ cup Honey
Instructions
  1. Preheat the oven to 400°
  2. Mix only the dry ingredients in a bowl.
  3. If you're using whole kernel corn, blend it in a blender or food processor.
  4. Mix only the wet ingredients in a separate bowl.
  5. Next, combine them all in the same bowl and mix well.
  6. Line a cupcake pan with liners and fill each cup 2/3 to 3/4 of the way full. They won't rise a whole lot during baking.
  7. Bake at 400° for 20-25 minutes or until golden brown.
Adapted from Miranda Bee
Adapted from Miranda Bee
The Weekend Sugar http://theweekendsugar.com/

Baking 101: Instant Dry Yeast vs. Active Dry Yeast

As a home baker, when you finally level up into bread making, you cannot avoid encountering yeast. Yeast receives a lot of cringy faces because the first thing that pops into people’s minds are yeast infections, but for bread bakers, yeast is literally a gift from God. Here are some few very important facts about yeast you probably should know before baking your first bread. 

What is Yeast

The scientific name for the yeast that baker’s use is Saccharomyces Cerevisiae, or “sugar-eating fungus”. A very long name for such a tiny organism! This species of yeast is very strong and capable of fermentation, the process that causes bread dough to rise. Yeast are single-celled fungi. As fungi, they are related to the other fungi that people are more familiar with, including: edible mushrooms available at the supermarket, common baker’s yeast used to leaven bread, molds that ripen blue cheese, and the molds that produce antibiotics for medical and veterinary use. -Science of Yeast

Types of Yeast

There are two main types of yeast–fresh yeast and dry yeast. Fresh yeast are rarely used by home bakers because they are very perishable. Only professional bakers and bakeries use them nowadays, because they claim that fresh yeast gives off a better bread.

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Local Philippine Brand

DSC08370Let’s focus more on Dry Yeast because it is the most common and is the most used nowadays. Dry yeast has a longer shelf life and is more adaptable to use for home baking. There are two types of Dry Yeast–Active Dry Yeast and Instant Dry Yeast. The difference between these types of dry yeast is simple: active dry yeast has a larger granule and needs to be dissolved in water before using, while instant yeast has a more fine texture and can be mixed right into dry ingredients.

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Which Yeast to Use

For a long time, I have been using Instant Dry Yeast and had no problems with it. I find it very easy to use because I don’t have to do any proofing. For a home baker, it seems like the best choice to use because I thought that proofing yeast sounded so intimidating. I’ve had no bad experiences with Instant Dry Yeast, until recently when my breads failed to rise. At first, I was doubtful that my yeast was the problem, because the pack said that it is due to expire in 2017. And it’s still 2016. Until I baked another bread and to no avail it still did not rise. So that is the downside to Instant Dry Yeast–you won’t know if it’s still good or not. You can’t trust the expiry that because the yeast life can vary according to its living conditions. Remember, yeast are live organisms and they can be affected by external conditions.

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Instant Dry Yeast

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Active Dry Yeast

That is why most bakers prefer Active Dry Yeast. Proofing is fairly easy, and you would always be assured that your yeast is still alive. You won’t be wasting your time and ingredients for a failed bread. Always remember to use luke warm water (about 100-110 F). Don’t use hot or boiling water because it can kill your yeast. 

Are The Two Types of Yeast Interchangeable

Yes, they are interchangeable and pretty much works the same way. Really, the only difference is proofing the Active Dry Yeast first. 

How to Preserve Your Yeast

Whether it be Instant or Active Dry Yeast, I learned that you should keep it in a cold, dry place. The warmth will most likely decrease your yeast’ shelf life. So when not in use, keep it in a tight jar and keep it the refrigerator.  

S&R Chocolate Haul

One of my favourite videos on youtube are hauls. Whether it be a clothes haul, a baking haul, a supplies haul, a food haul, I am obsessed with them all. I can’t explain why I love them. There’s something about watching other people show off what they bought on their shopping sprees. Then finally I became one of those people! I became a haul girl! And I realise it’s not really about showing off but instead sharing off. It feels like talking to your sister and sharing with her your big haul. 

So I know that a lot of you don’t really care about these hauls and what I do on my Youtube Channel. But yeah, I just feel like doing more videos on Hauls. I think that it can help a lot in showing you guys what’s on the racks on different stores in the city. On this case, we’re going gaga over chocolates. I think I just gained a pound after filming this video! 

 

Rainbow Cake Milkshake (From Leftover Cake Scraps)

As I am typing this, I can hear the rain silently falling on the background. If you have been through Summer in the Philippines, you are rejoicing with me right now and thanking God that the rainy season has begun. I would not miss the constant scorching weather that Summer brought, we have that year round anyway. The perks of a tropical country, am I right? But one thing I would miss about summer is always having an excuse to drink something cold like this Rainbow Cake Milkshake. This is my way of saying sayonara to summer one last time! 

If you remembered we finally made a Rainbow Cake last time on the blog. It was a huge cake! I think it fed 10 people twice over! Truly, a cake to feed the whole town! Haha If you’ve seen the video, I had some cake trimmings left from leveling off the cakes. I placed them on a ziplock bag and put that in the freezer. A week later, the stars have lined up (translate: I have all ingredients in my fridge) and I finally made something I’ve wanted to make since it blew up on Instagram. 

THIS IS A RAINBOW CAKE MILKSHAKE. Or should I say FREAKSHAKE. Well maybe just a milkshake. It’s nowhere as freaky as the others.

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This milkshake is just wow! Who knew that putting cake scraps into a milkshake would turn out to be the best thing since uhhhhm milkshakes. *-* I can literally feel the blitz cake scraps dance in a jig in my tongue. This is how it feels to eat and drink cake at the same time. 

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MILKSHAKE RECIPE

1 cup fresh milk

2 big scoops ice cream

rainbow cake scraps

whipped cream

chocolate syrup (optional)

sprinkles (optional)

cute straws (optional)

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You can do this with any of your left over cake trimmings, you guys! Get creative and have fun!