Corn Muffins are such a great side dish. They are great with a big bowl of chili, drizzled with syrup for breakfast, or slathered in butter and eaten with your Thanksgiving turkey. Yum. What’s your favorite way to enjoy corn muffins?
(Don’t forget, you could chop them up and make a nice sausage stuffing for Thanksgiving!)
Deluxe Corn Muffins Printer-Friendly Recipe
From: Taste of Home
Prep Time: 15 minutes
Bake Time: 20 minutes
Makes: 12 muffins
Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 large egg
1 large egg yolk
1-1/4 cups buttermilk
1/3 cup canola oil
3/4 cup whole kernel corn
Directions
Preheat oven to 400 degrees. Grease or line a muffin pan and set aside.
Combine the flour, cornmeal, sugar, baking powder, salt, and baking soda in a large bowl; set aside. Combine the egg, egg yolk, buttermilk, and oil to another bowl. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the corn.
Pour the batter into the prepared muffin pan, filling each cup 3/4 full. Bake in preheated oven for 18-23 minutes, until the centers of the muffins are set. Remove from oven and cool in pan for 5 minutes. Then remove muffins from pan and cool on a wire rack.
Line a muffin pan with liners.
Combine the flour, cornmeal, sugar, baking soda, salt, & baking powder in a large bowl.
Combine the egg, egg yolk buttermilk, and oil in another bowl.
Combine the wet and dry ingredients.
Stir until just combined.
Fold in the corn.
Ready to fill those cups.
Fill each cup 3/4 full with batter.
Bake for 18-23 minutes, until the centers of the muffins are set.
