Versatile and delicious, this easy Corn Muffin recipe is a perfect baked good for so many occasions. Why not make some today?
Every winter is a little different. For instance, the winter after we moved to Maine was so cold I wondered if my face might freeze off at the bus stop regularly. Meanwhile, last winter only had a few meaningful (read: more than a few inches) snow storms. But this winter? It’s just plain weird. It’s snowed, rained, been in the 50s, dropped into the teens and been outrageously sunny — And that’s just in the past three days.
I wish I was kidding.
I’m totally breaking my rule about not talking about the weather unless what you are writing is about the weather but all the weather fluctuations have me thinking of rich, warm, bone-clinging comfort food. Chili and stew and brisket and the like.
And what goes perfectly with all those comfort foods? Corn muffins.
Corn muffins are the adorable sister of cornbread — all the good flavor but a little more refined and a lot neater (no cutting needed!). These muffins are excellent for sopping up gravies, broths, juices and sauces. All good things.
But why limit yourself? Besides making a good side dish, corn muffins are also a wonderful quick breakfast and a satisfying snack. They can even be part of an unexpected dessert.
Seriously — corn muffins are the versatile treat you didn’t know you needed.
And did I mention how easy this corn muffin recipe is? Just sift, whisk, mix and bake. It’s so simple, you could even do it at the last minute when you get home from work. Tonight even.
Whether you’re enjoying them for breakfast, as a snack, or alongside your dinner, corn muffins can enhance your comfort food meal. So, the next time you’re in the mood for a delightful treat, consider reaching for a corn muffin – the unsung heroes of the baked goods world.
Corn Muffins
Tender and light, these subtly sweetened corn muffins are excellent for breakfast or a side dish with BBQ or chili.
Ingredients
- 1 1/3 cup all-purpose flour
- 2/3 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 2 large eggs
- 2/3 cup milk
- 1/4 cup light brown sugar
- 2 tablespoons granulated sugar
- 1/2 cup canola oil
Instructions
- Heat the oven to 425 degrees Fahrenheit. Line 12 muffin slots in a muffin pan or pans with lines.
- In a large bowl, sift together the flour, cornmeal, baking powder and salt. Set aside.
- In a medium bowl, whisk together the eggs, milk, brown sugar, granulated sugar and canola oil until smooth. Add to the dry ingredients and whisk until just combined.
- Divide the batter evenly among the 12 muffin cups.
- Slide the muffin pan into the oven and bake for 18-20 minutes, or until golden brown and cooked through.
- Remove from the oven. Muffins can be eaten nearly immediately.