Better Than Kenny Rogers Corn Muffins

Come for the roast chicken, stay for the corn muffins.
6–8 servings
Wait Time
15 Mins
Active Time
20 Mins

Whether you like having it as a side, dessert, or stand-alone snack, Kenny Rogers' Corn Muffins have a following of their own. These homemade muffins have a nice exterior, but still retain a soft, moist center freckled with sweet corn kernels.

  • 1 cup cornmeal
  • 1 ¼ cup flour
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup corn oil
  • ½ cup sugar
  • ⅓ cup honey
  • 2 eggs
  • ¾ cup milk
  • 1 can corn kernels, drained

Preheat oven to 350°F. Brush muffin pans with a light coat of oil.


Combine all dry ingredients in a bowl.


In another bowl, whisk together oil, sugar, honey, eggs and milk.


Pour wet ingredients into the dry ingredients. Mix with a whisk or rubber spatula until a smooth batter forms. Fold in drained corn kernels until well distributed.


Fill muffin tins with batter up to ¾ full. Bake in the preheated oven for 12–15 minutes or until toothpick inserted comes out clean.


Remove from oven and let sit in the muffin tins until cool enough to handle. Serve warm.

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