Corn Muffins

I mentioned last week that I’d been in somewhat of a funk for a few weeks. I was also dealing with a lot of “I have no motivation to make anything for the blog,” and was feeling uninspired. I basically have used up my blogging “reserve,” if you will. I can’t speak for other bloggers, but I usually have about 4-5 recipes that I’ve made and photographed, but that aren’t for anything in particular. They hang out, waiting as filler or until I go through a spell like I did most recently, and I need to keep up the blog, but I haven’t felt like cooking. These Corn Muffins are one such recipe.

Corn Muffins

I’m pretty sure I made these back in March. In fact, I know I did, because I made them at the same time I made that Posole that got me interested in hominy.

Corn Muffins

But there’s no reason not to have corn muffins year-round. They’d be great with a slab of ribs off the grill, or an oven-roasted brisket. And they’re super-simple to put together.

Corn Muffins

And you can use whatever leftovers you have for breakfast the next morning!

Corn Muffins

Yields 12

10 minPrep Time

23 minCook Time

33 minTotal Time

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Ingredients

  • butter or shortening, for greasing
  • 1 C flour
  • 1 C cornmeal
  • 3 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 2 large eggs, lightly beaten
  • 1 C milk
  • 1/4 C canola oil or melted butter

Instructions

  1. Preheat the oven to 425 degrees F. Grease the wells of a 12-cup muffin tin, and set aside.
  2. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Make a well in the center.
  3. In a smaller mixing bowl, combine the eggs, milk, and butter or canola oil.
  4. Add all at once to the flour mixture, and stir just until combined (the batter should be lumpy).
  5. Using a large (3-Tbsp) scoop, place the batter in the prepared muffin tin. Bake the muffins for 22-25 minutes, or until golden brown, and a tester inserted in the center of several muffins comes out clean.
  6. Cool on a wire rack for 5 minutes. Serve warm with butter and/or honey.
Cuisine: American | Recipe Type: Muffin

Notes

7.5
434
http://tramplingrose.com/2016/06/07/corn-muffins/

 

3 thoughts on “Corn Muffins

    • Yeah...I'm going to have to kick myself in the behind to start making stuff again, and try to build up a bunch of posts! I just haven't been feeling it lately.
  1. Pingback: Fried Cornbread and Eggs | Tramplingrose

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