Corn Muffins

I’ve been craving corn muffins ever since I saw a TV chef make some. Today, I made a batch and then proceeded to gobble half of them up, still steaming from the oven. I put in some corn that came from Michelle’s grandfather and which she had cut off the cob and put in the freezer.

This is a southern recipe, so there isn’t a lot of sugar in it but, the addition of fresh corn (you can use canned or frozen, too), means they’re plenty sweet anyway. 

Corn Muffins

1 cup cornmeal
1 cup all purpose flour
1/2 cup corn flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoons salt
2 eggs
1 cup milk (buttermilk may also be used here)
1 cup corn kernels (fresh or frozen is best – if using canned, drain first)
1 stick melted butter

Preheat oven to 450 degrees F.

Whisk together dry ingredients, making sure there are no white streaks. Scramble the eggs into the milk (or buttermilk). Use melted butter to grease either a 12 cup muffin tin or, if using cast iron corn stick pan, grease that plus a 6 cup muffin tin. Add remaining melted butter to milk and eggs. Stir in fresh corn and then add to the dry ingredients. Pour the batter into the prepared pans and bake for 15 to 20 minutes.

Makes about 12 muffins.

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