How to make a delicious crusty top, soft and buttery muffins.
Corn Muffins without Cornmeal Recipe. A delicious and rich corn muffins, with a crusty dome yet soft in middle. All we need is a self-rising flour, a pancake mix, an egg, milk, melted butter and sweet corn kernels. It’s easy to prepare just mix all the wet ingredients, then add in dry ingredients and mix until batter is smooth. Fold in sweet corn kernels and add some cheese if you like and bake in the oven or stove-top. In just a few minutes, you have a freshly baked corn muffins to serve and enjoy!
I was craving for Kenny Rogers Corn Muffins, so I ask Ed if He can buy me a half dozen of those but he was too busy. Hmm, but if craving persist, consult google for recipes LOL So I end up searching for recipes, but unfortunately all recipes have cornmeal and honey. But if there’s a will, there’s a way, and this pancake mix is to the rescue woohoo… 
These corn muffins will last up to 3 days in room temperature, if it gets stale, just microwave it for 30 seconds. Better way to store them is in an airtight container and refrigerate, this will last for a week or even freeze them to last for a couple weeks. Just let it thaw for 3 minutes and microwave for about 30 seconds and they are warm and fluffy again.
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