Recipe Flash: Perfect Corn Muffins

EAT CORN MUFFINS AT BREAKFAST: Savory Leek Pancake with Smoked Gouda
EAT CORN MUFFINS AT LUNCH: Vegetarian Chili (Lentil-Bulgur or Smoky Chipotle); Shredded Cheddar Cheese; Yogurt

I’m always surprised by how much I enjoy a good corn muffin. They look so humble, and I can’t really imagine myself ordering one at a cafe or anything. But I made these one day when a friend was supposed to stop by for coffee. He wound up not being able to make it, and the corn muffins wound up in the limbo of leftover sweets: the freezer. Yet whereas I sometimes manage to forget about the chocolate mousse, butterscotch cookie dough, and espresso brownies also stocked away in there, I continue to remember these muffins at all hours of the day. Toasted and buttered, they make a great breakfast; alongside chili or pulled pork, a great lunch.


From my kitchen, albeit small, to yours,

Corn Muffins

Makes 6

1/2 stick (1/4 cup) unsalted butter
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup yellow cornmeal
1/2 cup sugar, plus a little bit more to sprinkle on top.
1/2 cup whole milk
1 large egg

Preheat oven to 375°F.

Grease six muffin tins and line them with liners. Pour a little bit of water into the remaining six tins–this will protect your pan.

Melt butter and cool.

Into a large bowl sift together flour and baking powder and whisk in cornmeal, sugar and a generous pinch salt. In a bowl whisk together melted butter, milk, and egg and add to flour mixture.

Pour the batter evenly into the six cups. Sprinkle sugar (coarse if you have it) over the tops of each.

Bake for 15 minutes, until the muffins have risen and are firm and a toothpick inserted into the cornbread comes out clean.

Posted in: Recipe Flash
  • bsmithhill

    I REALLY want a corn muffin now…thanks for sharing!

  • Phoebe and Cara, the Quarter-Life Cooks

    bsmithhill–wish I could share the real thing! But perhaps I'll have one for lunch…

  • Frankie

    Can you really freeze these? And they still taste fresh when thawed?

  • Kate

    These sound so delicious. I remember when mom used to make them in corn-shaped molds. And even though I always forget about them, they really are one of my favorites.

  • Sigari

    Thanks for the tip about adding water to the empty muffin wells.

  • shayma

    really love corn muffins, i also love that indigo-hued jam you have there! x shayma

  • Kristiina

    What sized grain of cornmeal do you use…fine, medium or coarse? Thanks!

    • BGSK

      I usually use fine. Medium would work too, but coarse might make the muffins a little…gritty.

      • Kristiina


  • Beth

    Hi Cara! What a fantastic recipe! Thank you for sharing! I’m newly gluten and lactose intolerant, so I made some adjustments to your recipe, and it was amazing. First, instead of the all-purpose flour, I used 3/4c of Bob’s Red Mill All Purpose Baking Flour mix and added a heaping 1/2tsp of xantham gum. Second, instead of butter, I used 1/4c of Earth Balance vegan buttery stick. Lastly, instead of milk, I used 1/2c of original Silk Pure Almond milk. The batter ended up being a bit dense, so at the end, I added another splash of almond milk. Oh! One more thing… I had just enough sugar for the batter, so I sprinkled dark brown sugar on the top… Delicious! Thank you for such a lovely (and fast) recipe. I look forward to trying out many others. Cheers!

    • BGSK

      Glad you enjoyed, and thanks for sharing your substitutions!

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