There is nothing better than homemade corn muffins right from the oven to accompany a great bowl of soup or stew on a cold day.
This is one of my old recipe’s that I have been tweaking for years.
My goal was to make a really good, corn-flavored muffin that holds together and doesn’t fall apart while you’re eating it.
I can’t guarantee “no crumbs” but I can guarantee a great taste!
What You Will Need
- 1 1/2 cup cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup brown sugar
- 4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk
- 1/4 cup of butter (1/2 stick)
Preheat oven to 400* – Cooking time 15 – 20 minutes – Bake until golden brown.
Combine Dry Ingredients
Put ingredients 1 through 5 in a bowl. Mix together well with a fork or a whisk.
Make sure that there are no lumps and that the brown sugar is evenly distributed throughout the dry mixture.
Combine Wet Ingredients
Beat the egg until well mixed.
Pour in milk and blend slightly.
Melt the butter (it is easiest in the microwave) and add to the egg and milk mixture.
Add the dry ingredients to the wet ingredients and mix with a fork or spoon until well blended.
Your batter should be fairly thick.
Fill Muffin Pan
Lightly spray your muffin tin with cooking spray or grease with butter (the old fashion way).
Spoon fill 12 muffin tins.
I don’t recommend cupcake papers as the muffins sometimes stick to the sides and crumble as your taking off the paper.
Once your muffins have risen and the tops are a light golden brown, remove them from the oven and leave them in the muffin pan for about 5 minutes.
Carefully remove them from the pan and ENJOY!
(If they don’t pop out, run a butter knife around the edges to loosen them.)
Tips and Tricks
- Allow your corn muffins to cool a bit before cutting into them, they will hold together better.
- Use a serrated edge or bread knife when cutting into muffins or biscuits to prevent them from shredding apart.
- After spraying your muffin pan with cooking spray and before you pour your batter in, take a paper towel and wipe off the excess spray on the sides and top of your muffin pan. Doing this prevents the cooking spray from “cooking” onto your pan and creating dark marks that are very difficult to get off without scratching the surface of your pan.