These delectable Corn Muffins are fluffy, a little sweet, a perfect canvas for a variety of relishes and a treat on their own.
I love corn muffins. They are like cornbread with a tender crumb and a firm, slightly crunchy top. And extremely versatile. I have added broccoli and cheddar cheese to completely transform them. If I make them for breakfast or afternoon tea though, I like to keep it simple for an assortment of sweet preserves and savory spreads.
Corn Muffins – Where are they from?
Corn muffins are a derivative of cornbread, made with usually yellow cornmeal. The making of cornbread dates back to the Native Americans thousands of years ago.
Corn Bread belongs to a category of bread called Quick Breads that don’t require proofing time. Instead, the Corn Bread uses a leavening agent like baking powder to give it the rise along with eggs to create the protein framework. They are easy, quick to prepare and therefore the name Quick Breads.
They are almost a staple in Southern cooking in the United States. Cornbread there is served baked, fried and sometimes even steamed. They are always at the Thanksgiving table in the South and are delicious to soak up the gravy.
This is a basic Corn Muffin recipe and is the sweeter, lighter version of the Southern cornbread, popular in the North of America. Beginning to end, these muffins take a maximum of 30 minutes.
Try my Strawberry Jam to spread on these delectable corn muffins.