Corn Muffins are soft, slightly sweet, and perfect with soups (like bisque!), BBQ, or just with butter. Here’s a simple, reliable recipe:
🌽 Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ⅓ cup sugar (adjust to taste)
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup milk
- 2 large eggs
- ⅓ cup melted butter (or oil)
- 1 tsp vanilla extract (optional, for sweeter muffins)
🧁 Instructions
1. Prep
Preheat oven to 200°C (400°F). Grease a muffin tin or line with paper cups.
2. Mix dry ingredients
In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. Mix wet ingredients
In another bowl, whisk milk, eggs, melted butter, and vanilla.
4. Combine
Pour wet ingredients into dry and mix gently. Don’t overmix—slightly lumpy batter is perfect.
5. Bake
Fill muffin cups about ¾ full. Bake for 15–20 minutes or until golden and a toothpick comes out clean.
🍯 Serving Ideas
- Warm with butter and honey
- Pair with soups, chili, or seafood dishes
- Add a drizzle of maple syrup for breakfast
🔥 Variations
- Savory: Add cheese, jalapeños, or corn kernels
- Extra moist: Replace half the milk with yogurt or buttermilk
- Healthier: Use whole wheat flour instead of white flour
👌 Tips
- Don’t overbake—they dry out quickly
- Let them rest 5 minutes before removing from the pan
- For a crispy edge, bake in a preheated, lightly oiled pan
If you want, I can give you a bakery-style fluffy version, a super moist Southern cornbread style, or a no-oven stovetop method.
