Preheat the oven and prep the muffin tin. Preheat the oven to 400°F. Line the muffin tin with muffin liners or spray with non-stick cooking spray.
Combine the wet ingredients. In a mixing bowl whisk together the sugar, eggs, soymilk, and oil. Set aside.
1/3 cup granulated sugar, 2 large eggs, 3/4 cup soy milk, 1/4 cup oil
Combine the dry ingredients. In a separate mixing bowl combine the flour, cornmeal, baking powder, and salt. Fold the dry ingredients into the wet ingredients.
1 1/4 cup gluten-free flour, 1 cup gluten-free cornmeal, 1 tablespoon baking powder, 1/2 teaspoon salt
Stir in the creamed corn and divide into the muffin tin. Stir the creamed corn into the muffin mixture. Divide the batter between 12 muffins.
1/2 cup creamed corn
⭐️Bake. Bake for 20 minutes or until golden brown.
Notes
Storage Instructions
While best served the day they are baked, these muffins can be stored at room temp for up to 3 days. Reheating in the microwave for 10 seconds prior to serving is highly recommended.
Freezer Instructions
Yes, muffins can easily be frozen then reheat to serve as desired. Check out our How To Freeze Muffinsguide for all the tips and tricks to successfully freeze muffins.
Serving Instructions
From Chili For A CrowdandSouthwest Chicken Chilito Crockpot Irish Beef Stew and Instant Pot Chicken Stew (Gluten-Free), there are so many great recipes to pair with corn muffins. Kid-Friendly Meatloaf andHealthy Sloppy Joesare also top favorites.CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper.