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Corn Muffins

This Kenny Rogers corn muffins copycat recipe will let you enjoy Kenny Rogers Roasters Restaurants' delicious side dish at home! Baked treat that is a great match to your favorite roasted dishes.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Bread
Cuisine: American
Keyword: corn muffins
Servings: 12 pieces
Calories: 242kcal
Author: Mia


  • 1 can corn kernels water drained
  • 1/2 cup butter melted
  • 2/3 cup sugar
  • 1/4 cup honey
  • 2 eggs
  • 1/4 teaspoon salt
  • 1 1/2 cup all purpose flour
  • 3/4 cup cornmeal
  • 1/2 tsp baking powder
  • 1/2 cup milk


  • Pre heat oven at 180°C or 356°F and brush muffin pans with butter or baking spray.
  • In a large mixing bowl, mix and blend together dry ingredients like flour, salt, baking powder, and cornmeal. Set aside.
    1/4 teaspoon salt, 1 1/2 cup all purpose flour, 1/2 tsp baking powder, 3/4 cup cornmeal
  • In another large bowl, tip in milk, honey, melted butter, sugar, eggs. Whisk until fully incorporated. Scrape down the sides of the bowl as needed.
    1/2 cup butter, 2/3 cup sugar, 1/4 cup honey, 1/2 cup milk, 2 eggs
  • Pour the wet ingredients mixture into the flour mixture. Whisk until incorporated or beat in medium speed if using a hand mixer.
  • Save 1/4 cup of corn kernels and tip in the rest into the batter. Gently fold in corn kernels until evenly distributed.
    1 can corn kernels
  • Scoop 1-2 tablespoon of batter into prepared 12-hole muffin pan or until the mold is 3/4 full.
  • Bake at 180°C/356° Fahrenheit oven for 20-25 minutes or until toothpick inserted comes out clean.
  • Remove from oven and when cool to touch, release muffins from pan. Transfer in a cooling rack to completely cool. Serve and enjoy. Bon appetit!


Serving: 12g | Calories: 242kcal | Carbohydrates: 37.8g | Protein: 4g | Fat: 9.2g | Saturated Fat: 5.3g | Cholesterol: 48mg | Sodium: 125mg | Potassium: 116mg | Fiber: 1.3g | Sugar: 18g | Calcium: 31mg | Iron: 2mg