Corn Muffins for People who Like Corn Muffins

The inspiration for this title came from my search for a good cornbread or corn muffin recipe. (Baking is not my forte, so winging it seemed a bad idea.) A comment on one of the recipes I’d found mentioned that while the muffins were good, they were “corn muffins for people who don’t like corn muffins”, since they used very little cornmeal and a lot of white flour and sugar. Unfortunately, this seemed to be true of most of the recipes I found, so I ended up creating my own based on what I saw as the best qualities of each of the recipes I’d come across… plus a lot of cornmeal (effectively winging it anyway). The result is below.

Picture to be added soon. Until then, you're stuck with this.

Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour

Yield: 2 Servings

  • 1 ½ cup cornmeal
  • 1 ½ cup all-purpose flour
  • 1 cup sugar
  • 2 tbsp baking powder
  • 1 ½ tsp salt
  • 2 extra-large eggs
  • 1 ½ cup milk
  • ½ lb butter

Preheat the oven to 350°F. While it is warming up, combine dry ingredients (flour, sugar, cornmeal, baking powder, salt) thoroughly in a large mixing bowl. Melt butter gently in microwave and allow to cool in separate mixing bowl.* Add milk to butter to speed cooling. Remember the butter should only be warm enough to melt, not hot enough to boil or burn. Crack eggs into egg cups (or right into wet mixture if you’re brave) and beat into wet mixture. Add wet mixture to dry mixture and thoroughly combine.†

Once batter is smooth, pour into muffin tins.‡ Paper or foil cups are optional, but will make for easier removal later. If cups are not used, it is advisable to coat the inside of the muffin tins with butter or cooking spray. There may be more batter than will fit in one batch of muffins. If this is the case, use a second muffin pan and increase baking time, or bake a second batch after the first.

Bake for approximately 40 minutes (time varies depending on muffin size and number of batches being prepared). When the muffins rise and begin to turn golden brown, test with a toothpick for doneness. If the toothpick comes out clean, your muffins are ready. Do not overcook the muffins. They will become dry and burn.

Muffins can be served immediately while still warm or left to cool before serving. Muffins can be reheated in the microwave or toaster oven without suffering any significant decrease in consistency or flavor.

*Adding eggs to still-hot butter will result in scrambled eggs. These do not make for very good muffins.

†While a stand mixer or hand-held mixer can be used, I prefer a wooden spoon. It offers the most control over your batter’s consistency and the least mess (not to mention the easiest cleanup). It is, however, the most time-consuming option. Your mileage may vary.

‡Admittedly, I made too much batter on my first attempt. This was remedied by popping a clean 6-inch cast iron skillet into the preheated oven for a few minutes, then coating the inside cooking surface liberally with butter. Pour the excess muffin mix into the skillet and bake along with the muffins (the skillet took about ten minutes less than the muffin pan) and voilà! Cornbread.

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This recipe is an amalgamation of many recipes found online, including one by Ina Garten of the Food Network.

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