When I think back to those childhood evenings at my grandmother’s house in Georgia, I’m instantly transported to her cozy kitchen where the aroma of freshly baked corn muffins wafted in the air. As a child, I eagerly watched her mix the batter, and she’d always let me drop a dollop of honey into the mix. Those muffins tasted of love, tradition, and sweet southern charm.
Last summer, during a road trip across the South, I stumbled upon a quaint diner in Mississippi. The aroma inside immediately took me back to those days at grandma’s. Their corn muffins, with a slight twist to the traditional recipe, were a hit with my travel buddies and me. Inspired by that journey and the memories of my grandmother’s kitchen, I’m eager to share with you my take on this classic recipe.
How to Prepare Easy Corn Muffins
Ingredients for Easy Corn Muffins
- 1 cup finely ground cornmeal
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 whole egg, whisked
- 1/4 cup vegetable oil
- 1 cup whole or alternative milk
Directions for Easy Corn Muffins
- Begin by preheating your oven to 400°F (200°C) and prepping your muffin tin with either grease or muffin liners.
- In a spacious mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt thoroughly.
- Progressively incorporate the whisked egg, oil, and milk, stirring lightly to achieve a smooth batter.
- Evenly distribute the batter into the muffin tin sections.
- Bake for about 15-20 minutes, or until a skewer inserted into the muffin emerges clean.
- Once done, let them cool slightly and serve with love.
Can I add extras to the muffin batter?
Absolutely! This corn muffin recipe is versatile. For a savory kick, consider mixing in shredded cheddar and diced jalapenos. For those with a sweet tooth, a touch of honey or even cane sugar in place of white sugar adds a lovely depth of flavor.
What’s the best way to serve these muffins?
For an irresistible treat, blend room temperature salted butter with honey and spread it over the warm muffins. This combination will undoubtedly take your muffin experience to the next level.
How should I store leftover muffins?
To keep them fresh, place your muffins in an airtight container lined with paper towels to soak up any excess moisture. They’ll stay soft and delicious at room temperature for up to four days.
Is it possible to freeze corn muffins?
Yes, it’s entirely possible. Simply line them on a baking tray, flash freeze, and once they’re firm, transfer them to a labeled freezer bag. They can be stored this way for up to three months and thawed when ready to enjoy.
My muffin tops came out bumpy, any suggestions?
If your muffins have a bumpy surface, the batter may have been too thick. You can adjust the consistency next time by adding a tad more milk or another liquid ingredient to the batter.
Do these muffins taste like traditional corn muffins?
These muffins offer a nostalgic flavor, reminiscent of classic corn muffins, but with a touch of uniqueness. Adjustments in sugar type or additional ingredients might give them a different twist, but that’s the beauty of this recipe—it’s adaptable to personal tastes!
Easy Corn Muffins
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/3 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg beaten
- 1/4 cup canola oil
- 1 cup milk
Instructions
- Preheat oven to 400 degrees F.
- Grease muffin pan or line with paper muffin liners.
- In a large bowl, mix together corn meal, flour, sugar, baking powder and salt.
- Add egg, oil and milk; stir gently to combine.
- Spoon batter into prepared muffin cups.
- Bake at 400 degrees F for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
