I just use my recipe for corn bread and bake it in muffin tins...
The recipe says you can bake it either way....and amazingly enough it works?
Why? Do you think there is a difference?
Linda C

Corn and Bacon Muffins
4 finely chopped bacon rashers
2 cups self-raising flour
1 teaspoon paprika
60g chopped butter
1 lightly beaten egg
1 teaspoon wholegrain mustard
1/4 cup buttermilk
125g tin creamed corn
1/2-2/3 cup milk
2 tablespoons grated parmesan cheese

Preheat oven to 190°C, prepare pans. Cook bacon until crisp, drain on absorbent paper. Sift flour and paprika, rub in butter until mixture resembles fine breadcrumbs. Stir in bacon. Mix egg, mustard, buttermilk, corn and 1/3 cup milk together. Add dry mix to wet mix adding the rest of the milk if required. Spoon into pans, sprinkle with cheese, bake for about 20 minutes or until done. Makes 12.

Corn and Cheese Muffins
1 large diced onion
1/3 cup milk
3 eggs
1 cup grated cheddar cheese
150g tin corn kernels including juice
2 1/2 cups self-raising flour
pinch cayenne pepper
1/4 cup grated cheese

Preheat oven to 200°C, prepare pans. Stir together the onion, milk, eggs, cheese and corn with its juice. Combine flour and cayenne, and stir into the wet mixture until just combined. Spoon into pans, sprinkle with cheese if desired and bake for 25-30 minutes. Makes 10-12 muffins.

Variations:
Add 1/3 cup finely diced ham or bacon.
Add 1/3 cup freshly chopped parsley.
Add 1/4 cup toasted sesame seeds to the mixture and 2 tablespoons toasted sesame seeds to the cheese topping.

Mini Corn Muffins
1/3 cup flour
1/3 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup egg substitute
1/3 cup evaporated milk
2 tablespoons canola oil

In a bowl, combine the first 5 ingredients. Add egg substitute, milk and oil; stir just until moistened. Fill miniature muffin cups coated with nonstick cooking spray three-quarters full. Bake at 200°C for 10-12 minutes or until a toothpick inserted near the centre comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Here is a link that might be useful: corn muffins

These are my T&T ones, good tasting and good for you. Can add some cheddar cheese, diced peppers or sundried tomatoes, shredded carrot, or corn to jazz them up. Can also make as cornbread. I like to make cornbread in a cake pan and serve triangle slices. I don't know the baking time for cornbread, I just watch it until it's done in the middle.

Sour Cream Cornmeal Muffins

Grease muffin tins. Preheat oven to 350 degrees.

Mix together:
1 1/4 cup unbleached flour
3/4 cup yellow cornmeal
3 tsp. baking powder
1/2 tsp. salt
1/4 cup sugar (or less to taste)

In a separate bowl, add:
1/4 tsp. soda and 1 cup sour cream. (Note: I ALWAYS use nonfat plain yogurt instead of sour cream. Depends on your taste and fat tolerance. Obviously with sour cream they will be richer.)
Add one beaten egg to this mixture.

Mix dry ingredients with wet ingredients until just mixed. Spoon into muffin tins.
Bake for 25 minutes.
Makes 12 muffins.

Lots of time I use the Jiffy mix-- & add a sm can of cream style corn & plain yogurt in place of the liquid called for--& eggbeater instead of the egg, then sauted red sweet pepper pieces & some grated lofat cheddar.

Thanks so much for the recipes - all of which I shall try. A long time ago, in Ruxton, Maryland, one could purchase a package of corn muffins which were round and flat (1/2-3/4" thick)with a light texture. Old memories die hard.

PKM, here is AnnT's recipe, I haven't tried them yet, but they look like they are to die for..Anything she makes is to die for!
Cornbread Muffins
1 egg
1/2 Cup melted butter
1/4 Cup vegetable oil
1 Cup milk, warmed
1 Cup cake flour
2/3 Cup yellow cornmeal
1 Tablespoon baking powder
1/2 Teaspoon salt
3 Tablespoons sugar
. Preheat oven to 400 degrees Beat the egg, melted butter and the oil
until well blended. Stir in the milk. In a separate bowl, blend the
cake flour with the cornmeal, baking powder, salt and sugar. Add to the
egg mixture and stir until just blended. This is a very light, loose
batter. Spoon into desired pan and bake until golden. If making muffins
this will take 15 to 20 minutes to bake. It will take longer in a loaf
pan or a springform pan.