Wednesday, January 7, 2009

Corn Muffins

I am always searching for a good, simple corn muffin recipe, so I decided to give this one a try from my Better Homes and Gardens cookbook. I changed out the milk for some buttermilk since, as always, I had some leftover in my freezer (seriously, when are they going to start selling that stuff in smaller quanities?).

These muffins were good for the purpose I intended: to serve with chili; but I don't think they were moist enough to eat on their own. I would have preferred a little bit looser crumb. Still, they are easy enough to make, and the original recipe gives several variations so go check it out!

I made just six muffins for us, so all the ingredients are easily halved. Just remember though, if you are baking them in a 12-cup muffin tin, to add a little bit of water to the empty tins before baking!

Corn Muffins
from Better Homes and Gardens
Makes 12 muffins

1 cup all-purpose flour
3/4 cup cornmeal
2 to 3 tablespoons sugar
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon butter
2 eggs, beaten
1 cup milk (or buttermilk)
1/4 cup canola or vegetable oil

Preheat oven to 400F. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.

Meanwhile, in a small bowl combine eggs, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened.

Spoon the batter into 12 greased 2-1/2-inch muffin cups, filling cups two-thirds full. Bake in the preheated oven about 15 minutes or until light brown and a wooden toothpick inserted near centers comes out clean.


Anonymous said...

Oh my goodness, YUM! I seriously LOVE corn muffins (like eat 10 at a time, love). Totally my favorite! These look soooo good!

Cara said...

If you're still on the search, I found one and will probably not be making a different one any time soon! A little sweet, loose crumb, and so good with just about anything. (I got it from my Allrecipes book)

Aggie said...

I need to try to make my own corn muffins, I get lazy about it and just use Jiffy. Yours look so moist!

Love your new layout!

Kristina R. said...

Thanks for posting this recipe. My hubby is the CB fan in the house so making an actual pan never makes sense. In the muffin size I can make a batch and freeze most of them. Then he can have his CB whenever he wants.

What's Cookin Chicago said...

Your muffins looks so perfect and dainty!

BMK said...

We love cornbread! Great idea on freezing the buttermilk, I never thought of that and usually end up wasting it. My favorite cornbread of all time is Ina's recipe. I've made it plain and with the jalapeno/cheddar.

The Blonde Duck said...

You add water to the tins? That would explain a lot of my disasters...

Maria said...

I love corn muffins with soup or chili!