Corn Muffins (Dairy)
March 8, 2008
I like this recipe a lot, and usually make it as muffins since the boys prefer it that way. You can make it in a 9×13 pan, too, and just increase the baking time.
The only recipe I’ve made that’s more moist than this is a copycat Marie Callender’s version which combines a 9-oz. box of corn muffin mix with a 9-oz. box of yellow cake mix (thanks, Paula!). Oy. Needless to say, that makes a hugely delicious corn bread, but it’s not something I’d make regularly.
I keep meaning to try substituting honey for the sugar in this recipe, but I haven’t yet. Let me know if you do.
Corn Muffins (Dairy)
Adapted slightly from Homesteader Cornbread
Makes 2 dozen muffins
1 1/2 c. cornmeal
2 1/2 c. milk
2 c. white whole wheat flour
1 Tbsp. baking powder
1/2 c. white sugar
2 eggs
1/2 c. canola oil
Preheat over to 400° F.
Combine cornmeal and milk and allow them to sit for at least 5 minutes.
In a large bowl, combine remaining ingredients and then add milk and cornmeal mixture. Mix well until batter is smooth, beating for about 50 strokes.
Grease muffins tins liberally with non-stick spray. Fill cups about 2/3 of the way full. Bake for 20 minutes, or until a toothpick comes out clean.
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Filed under: Bread & Muffins
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two boys, ages 4 and 6, and husband. Trying to feed my family something more diverse than a different shape of pasta each night. Read more 
2 Comments
1.
Jodi | March 9, 2008 at 12:20 pm
So, how do you serve these then? Alone or with a meal? The cake mix would make them a desert kind of thing? I had only really thought of them as part of a meal, but if they were sweet I would eat them as a snack.
I serve them with my vegetarian chili! But they are sweet enough to eat as a snack, too. — Dara
2. chickinthekitchen.com &ra&hellip | March 9, 2008 at 4:01 pm
[...] Serve this stick-to-your-ribs chili with shredded cheddar cheese, sour cream, and corn muffins. [...]
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