Don’t you just love corn muffins? They seem to be a hit with adults and kids alike.
Cornmeal has that bit of gritty texture to it that adds just a touch of crunch to the muffins.
This is an easy recipe that adds extra moisture and crunch from corn kernels.
You can omit the corn kernels, but they really add a nice layer of flavor to the muffins. It is what really makes these muffins distinctive.
Cornmeal muffins go with so much. They are an obvious choice to go with Mexican food or chili, but they work really well for breakfast or for lunch with soup, a salad or quiche. They are also wonderful on a buffet table, mixed with other muffins or quick breads in a bread basket.
Cornmeal is a whole grain too. With the addition of the corn kernels to this recipe, it’s pretty healthy for a corn muffin recipe.
- 3/4 cup cornmeal
- 1 1/4 cups milk
- 1 egg, beaten
- 1/4 cup vegetable oil
- 1 cup flour
- 3 teaspoon baking powder
- 1/4 cup sugar
- 1/2 cup corn kernels
- Preheat oven to 350ºF.
- Let cornmeal and milk stand while you get the other ingredients together. Add the egg and oil to the cornmeal mixture.
- Combine the flour, baking powder, sugar and corn kernels. Stir to mix. Add the liquid mixture to the dry ingredients and combine just enough to incorporate.
- Fill muffin cups 2/3 full (do not use paper). Bake for approximately 10 to 12 minutes.
Tips and Variations:
- Omit the corn if you don’t have it or don’t want the kernel crunchiness.
- Mix dry ingredients and wet ingredients together well separately, but when you mix them together, just mix enough to incorporate the wet into the dry. Overmixing causes the muffins to toughen.
- Add a bit of chopped sweet red pepper for color or, if you like heat, kick it up with chopped jalapeno or other hot peppers.
- Here’s a tip that adds visual interest as well as texture. Sprinkle just a bit of cornmeal over the muffins just before you bake them. The bits of cornmeal on top add a bit of crunch to the muffins.