Corn Muffins

These muffins are a little sweeter than regular corn bread. They taste great with a big bowl of spicy chili, and are really easy to make.

If you have muffins left after the main course, eat them for dessert, with a helping of strawberries, or another fruit. The leftovers are delicious for breakfast too, and you can warm them up in the microwave before serving them.

Corn Muffins

  • 1/4 cup corn oil
  • 1/3 cup white sugar
  • 1 egg, beaten
  • 1-1/4 cup milk
  • 1 cup all-purpose flour
  • 4 tsp baking powder
  • 3/4 tsp salt
  • 1 cup cornmeal


  1. In a medium bowl, mix the oil and sugar together.
  2. Add the beaten egg and milk, and combine thoroughly.
  3. In a large bowl, combine the flour, baking powder, and salt.
  4. Stir the cornmeal into the flour mixture.
  5. Add the liquid mixture to the flour mixture, and stir only enough to dampen all the flour.
  6. Fill greased muffin tins 2/3 full with the batter.
  7. Bake muffins in a 425°F oven, for 15-20 minutes.

Serve immediately, or reheat and serve later.


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