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 or my Spicy Tomato Relish to spread on these delectable corn muffins.
These delectable Corn Muffins are fluffy, a little sweet, a perfect canvas for a variety of relishes and a treat on their own.
- 50 grams Large Egg approx: 1 Egg
- 50 grams Vegetable Oil approx: 1/4 Cup liquid measure
- 240 grams Buttermilk approx: 1 Cup
- 85 grams Honey approx: 1/4 Cup
- 120 grams Cornmeal approx: 1 Cup
- 120 grams All Purpose Flour approx: 1 Cup
- 100 grams Granulated Sugar approx: 1/2 Cup
- 8 grams Baking Powder approx: 2 teaspoons
- 6 grams Kosher Salt approx: 1 teaspoon
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Preheat oven to 400°F. Line a 12 standard muffin pan with muffin liners.
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In a large bowl whisk egg, oil and buttermilk and honey.
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Mix in cornmeal, flour, sugar, baking powder, and salt. Stir to combine. Make sure there are no lumps.
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Spoon batter into prepared muffin cups.
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Bake at 400°F for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
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