I grew up eating the Jiffy corn muffins that come in a box, and sometimes my family made them from scratch. Most often, we had them during Thanksgiving meals. As I was thinking about what to bake and share for the next few months, I thought I might try my hand at creating my own corn muffin recipe, especially because they’re so simple to make.
Overall, I think they turned out pretty well – they have the density of a muffin, but still retain enough moisture for a pleasant texture. Generously buttering and flouring the muffin pan creates a nice browning around the sides, and these muffins are just right in terms of sweetness. Spreading on a good dollop of butter and adding a pinch of salt before eating is the cherry on top.
Tools and Other Notes
- No mixer needed. You can make this recipe by hand. You only need two bowls, a whisk, and a cupcake pan.
- Yellow Cornmeal. I actually tried a few different textures of yellow cornmeal for this recipe. The one that worked best, and that I felt was most accessible for people, is the fine ground cornmeal typically found in grocery stores. In my case, that’s the Indian Head yellow cornmeal, just to give you an idea of what to look for. Of course, you can use whichever brand you want, as long as the cornmeal is finely ground.
- Canola or other neutral oil. The fat in this recipe comes from canola oil. I’ve yet to master the use of melted butter, but I do find that oil does better with adding moisture while preserving the star flavor – which in this case, is corn.
- Storage. Eat within a few days, or you can freeze can reheat these muffins.
Ready, Set, Bake!
Corn Muffins
Prep Time: 15 minutes
Cook Time: 12 – 15 minutes
Yield: 12 muffins
Ingredients
- 200g yellow cornmeal
- 130g sugar
- 125g flour
- 1 tbsp baking powder
- 1 tsp salt
- 150g whole milk
- 100g canola or other neutral oil
- 3 eggs
Instructions
- Preheat oven to 375° F. Prepare a cupcake pan by greasing with butter and dusting with flour. Set aside.
- Pour the yellow cornmeal, sugar, flour, baking powder, and salt into a bowl. Whisk to combine.
- In a separate bowl, pour in the whole milk, canola oil, and add the three eggs. Whisk to combine.
- In three portions, add the wet mixture to the dry mixture, gently whisking until well combined.
- Pour the batter into the cupcake wells, almost to the top; the recipe should make about 12 muffins.
- Bake at 375° F for 12 – 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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