Corn Muffins

9 Aug


1 cup corn meal
1 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
1/4 cup unsalted butter, melted


  1. Preheat the oven to 400°F. Lightly butter a 12-cup muffin pan or line with wax paper cups.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Stir in the milk, egg, and melted butter.
  3. Divide batter between muffin tins and place in preheated oven. Bake the muffins until golden brown, 20 to 24 minutes. A tester should come out clean from one of the center muffins. Let muffins cool slightly before removing from pan to serve.

Variations & Notes:

  • When halving the recipe: use one whole egg and 2 tablespoons of sugar
  • Can add chopped jalapeño and 1/2 cup shredded cheese to batter
  • Can substitute milk for buttermilk and vegetable oil for butter
  • When using muffin pan liners, make sure to remove the muffins from the tray soon after taking it out of the oven and let them cool on a rack. If left in the muffin pan, the liners tend to stick to the muffins and are hard to remove.


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