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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

Tags: bake, Corn Muffins Dairy, eggs, Homesteader Cornbread, Marie Callender, recipe, whole