Corn Muffins

You can make these yummy little bun-like muffins in less than 1/2 hour.



Ingredients / Directions: 

2 c fine corn flour (not corn meal)
2 Tbsp sugar (optional)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Combine seperately:
2 1/2 c milk (or milk substitute)
2 large eggs

Preheat oven to 400. Butter or oil muffin tins. Mix wet and dry until just combined - do not over mix. Spoon into muffin tins to about the 2/3 mark, and place in oven immediately. Bake for about 15 minutes - until golden and center springs back when touched. Be sure to rotate tins half way through baking.

Great with soups, stews and chillis.

About 12 muffins.


Oh, these look perfect for

Oh, these look perfect for baking in Malawi! Soft, white corn flour abounds! Thanks for the posting. I can't wait to try them!

When I read and then mixed

When I read and then mixed up this recipe, I thought the amount of milk was off. Should it be 1 1/2 C rather than 2 1/2 C? Perhaps it was correct, but I got nervous and added more flour and other ingredients and they were good. Has anyone tried them as posted? Did they come out okay? I bet adding a chopped jalepeno would make them great with Mexican food!

I made it as the recipe said

I made it as the recipe said and it was VERY liquidy in the bowel before I put them in the muffin cups but after baked they were PERFECT very very moist and totally delicious! I didn't add any sweetner either, so that it really saying something.

Corn muffins

I too was worried that 2.5 cups was too much, but didn't read the comments until the muffins were in the oven. Indeed, they turned out perfectly - don't decrease the milk.

I found that the recipe makes 14 muffins, so I used the batter for the "extra" 2 muffins to experiment. I added some grated cheddar and some Epicure Selections Taco Seasoning, and they turned out even better than the plain muffins. Recommended.


Thank you all for

Thank you all for validating my ratios. I make every effort to double/triple-check my recipes before publishing them, still there's always room for mistakes. I haven't made these for a while, though I do faintly remember that when I came up with this recipe, I wanted a moist muffin with as much protein as possible - hence all the milk and eggs. Thanks again for the great feedback.

Happy healthy baking!

I added a can of evaporated

I added a can of evaporated milk and nearly a can of creamed corn instead of 2 1/2 c of milk and they came out well. I made nearly a whole second batch with the batter. I made the next nine with cheese too!

Hi Kendra, Great variation -

Hi Kendra,
Great variation - thanks for sharing!