Corn Muffins

makes about 18 muffins

Preheat oven to 350.


1 1⁄2 cups flour
2⁄3 cup sugar
1⁄2 cup corn meal
1 Tablespoon Baking Powder
1⁄2 teaspoon Salt
1 1⁄4 cups milk or 1 cup milk and 1/4 cup plain yogurt or 1 1⁄4 cups buttermilk
2 eggs, beaten
1⁄3 cup oil
3 Tablespoons melted butter or margarine


Grease or line muffin pans.

Combine dry ingredients and mix well.

In a separate bowl, combine wet ingredients and mix.

Add dry ingredients to wet ones and stir just until mixed. Over-mixing will make tough muffins.

Fill muffin tins to 3/4 full. Bake for 15 to 20 minutes. They’re done when the tops spring back when pressed lightly.

Cool pans for about 5 minutes then remove muffins to continue to cool.

You can personalize these by adding creamed or fresh corn, minced Jalapeno, diced bell pepper, roasted red pepper, chopped chives, thyme, parsley, sage or cilantro, chopped sun- dried tomato, grated cheese, etc., etc. Serve warm with honey butter or plain butter or fruit preserves or molasses or maple syrup or marmalade or whatever sounds good to you. Cooled muffins can be split and filled with leftover roast chicken and mango chutney or egg salad or any other sandwich filling. They make especially good sandwich buns if you split them, brush the cut sides with a bit of melted butter or olive oil and toast face down in a saute’ pan until lightly browned. Crumbled and toasted, they make a fine topping for chili.

Recipe thanks to Merianne Myers.

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