corn muffins

a recipe by
Beth Pierce
Old Monroe, MO

These quick and easy scrumptious Corn Muffins cook up crispy on the outside yet soft and moist on the inside. From start to finish they are done ins less than thirty minutes and stay fresh for days. Serve them with all of your favorite Southern dishes.

serves 12
prep time 10 Min
cook time 17 Min
method Bake

Ingredients For corn muffins

  • 1 1/4 c
    all purpose flour
  • 3/4 c
    yellow cornmeal
  • 1/4 c
    sugar
  • 2 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1
    egg beaten
  • 4 Tbsp
    butter melted
  • 3 Tbsp
    oil
  • 1 c
    milk

How To Make corn muffins

  • 1
    Preheat oven to 425 degrees. Grease muffin tin with shortening or butter.
  • 2
    Whisk together flour, cornmeal, sugar, baking powder and salt. Add the beaten egg, butter, oil, and milk. Stir just until combined. Divide evenly into the prepared muffin tin.
  • 3
    Bake for 7 minutes. Reduce the heat to 350 degrees and cook for 9-10 minutes or until a toothpick inserted in the center comes out clean.
  • 4
    NOTES I prefer to use shortening to grease the muffin pan. Butter comes in as a close second. Be sure to get all those nooks and crannies. Do not overbake these as they can start to become dry very quickly. For best results place the rack in the center of the oven and always preheat the oven. The high temperature at the front end of the baking period gives the muffins rise but don’t go over that time as they will overbake. Store in an airtight container for up to 2 days or in the fridge for up to 5 days. Freeze for up to 2 months. Defrost in the refrigerator overnight.
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