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.