Monday, October 10, 2011

Corn Muffins

I woke up with a huge craving for corn muffins. I made these once before and they were so good so I made the again. This time I remembered to photograph them and share the deliciousness with you all! They are super easy and fast to make. I would suggest, like everyone else I am sure, to use an ice cream scoop to have perfect even muffins.


  • 3 cups flour
  • 1 cup sugar
  • 1 cup cornmeal, they say medium but I don't think it matters
  • 2 tablespoons baking powder
  • 1 1/2 teaspoons salt
  • 1 1/2 cups whole milk, I used almond milk because its parve and I don't like milk
  • 2 sticks of unsalted margarine or butter
  • 2 eggs


Preheat the oven to 350 degrees F.

Line a muffin pan with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Fill the muffin liners with the ice cream scoop to the top then bake for 30 minutes. 30 minutes really was the perfect time for mine to cook. Depending on the size of your muffin pan it will make a dozen or for me it made around 18 muffins. You can always use mini cup cake pan but be sure to use the smallest size ice cream scoop!!

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