There is nothing more southern than a piping hot, buttered, corn muffin. They are delicious, and go with almost any meal from bacon & eggs to chili. Believe it or not, they are MUCH easier than you think to make fresh, from scratch. I used the basic recipe from my favorite online recipe website, Allrecipes.com.
Measure and set out your ingredients
Before you start making and mixing your recipe, it is helpful to measure and lay out all of the ingredients needed. While there is nothing crucial in terms of speed in this recipe, forgetting the salt or the baking powder would be disasterous.
1 Cup Corn meal
1 Cup All-Purpose Flour
1/3 Cup White Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Egg, Beaten
1/4 Cup Canola Oil (Note: the only oil, I had was olive and it turned out fine.)
1 Cup Milk
Preheat your oven to 400F. Grease your muffin pan. (My cast iron muffin pan was given to me by my dear friend, Maureen, who had owned it for decades. I greased my pan with an olive oil spray, but you can use Crisco, butter, or oil.)
Mix the dry ingredients
In a large bowl, mix the corn meal, flour, sugar, baking powder, and salt.
Add the wet ingredients
To the dry ingredients, gently mix/add the egg, oil, and milk.
Fill the pan
It’s easiest to fill your muffin tin using a large spoon or a small gravy ladle. Fill it three-quarters full. You need to leave some room for the muffins to rise and you’ll get lovely domes if you don’t overfill your pan.
Bake at 400F for 15 to 20 minutes. Oven temperatures and the type of muffin pan you use can cause the cooking time to vary. You’ll know it’s done when the top is golden and a toothpick stuck into the muffin comes out clean.
Yes, let them cool for a few minutes
These muffins come out of the oven, super hot. If you have greased the muffin pan, you can easily tip the muffins out onto a wire rack to cool for a few minutes before cracking them open and buttering them!
By themselves or with your favorite meal.
Step by step preparation, comments, and photos courtesy Ellen Stafford.
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