This article brought to you by Lake Gregory Recreation and Attorney Nancy Wallace.
By Victoria Heerschap
These are such a hit at my house, and it’s easy to see why! These corn-bread muffins can serve as a side for just about anything, or as a stand-alone snack. They’re even delicious with breakfast, with a little honey and butter.
My secret weapon with these muffins is the creamed corn; it’s what puts these delicious muffins over the top! Now, you may not want to add the entire can to your batter, so fold it in a bit at a time until you get a nice, pourable texture. I generally end up using all but the very last of it. Enjoy!
Corn Muffin Recipe
Ingredients:
1 ½ cups all-purpose flour
2/3 cups granulated sugar
½ cup yellow corn meal
2 ½ tsp. baking powder
¼ tsp. kosher salt
1 cup whole milk
2 large eggs – beaten
1/3 cup vegetable oil
3 tbsp. butter – melted
1 – 8 oz. can cream-style corn
Directions:
Preheat your oven to 350°.
Grease a muffin tin.
In a large bowl, sift together the flour, cornmeal, sugar, salt, and baking powder.
In a medium bowl, whisk together the milk, eggs, butter, and oil and mix well. Add the wet mixture into the bowl with the dry mixture and stir until the dry ingredients are almost combined.
Fold in the creamed corn, but do not over-mix the batter!
Fill the muffin tins 2/3 of the way full and bake for 18-20 minutes, or until a toothpick inserted into the middle of a muffin comes back clean. Cook on racks. Serve warm.
