These homemade corn muffins are made from pantry staples. They are just a bit sweet and have a perfect cornbread crumb. They are so easy to make from scratch, why worry about the box?
These slightly sweet corn muffins are the perfect side to so many bowls of soup. They are also great with butter and or honey. They are super easy to make and are made from scratch with just a handful of pantry staples.
Be warned, I am on a bit of a cornmeal kick. I don’t know what has gotten into me, but everything has to have cornmeal in or on it.
I had been buying small packages of cornmeal, but we have also been on a bit of a homemade pizza bender and I like to sprinkle some cornmeal on the pan.
So I decided it was time to just but the big bag of cornmeal. Now that I have five pounds of cornmeal in the pantry, it seems to be calling to me.
First, instead of just sprinkling the pan it was begging to be used in a crust. So I tinkered with a cornmeal pizza crust on a taco pizza.
It was good, but could be better (and I did a terrible job of writing down exactly what I put in it!) so it is not a blog recipe… yet!
That actually not the first time I have tinkered with putting cornmeal in a crust. In fact I’ve put it in a pie crust along with some apple cider for an apple slab pie.
I’ve also made a savory tomato slab pie with a Parmesan cornmeal crust that was REALLY good and I can’t wait to make another when it is tomato season again.
All of this has nothing to do with these corn muffins other than to show that I seem to have a thing for cornmeal and it has become a pantry staple.
While the little boxes of Jiffy corn muffin mix do make it super easy, you have to actually have them in the pantry when you want them. That is the part I am miserable at.
I don’t seem to be good at keeping mixes on hand and sometimes I just need to whip something up on the fly. Luckily that doesn’t have to be a roadblock.
The thing is making the corn muffins from scratch really isn’t any harder than opening the box and there isn’t a single ingredient in theses that I don’t always have. Beside homemade is always a little better and you can adjust the sweetness to you liking.
I love mine a little sweet. I don’t want them to be cupcake sweet, but I do like a little of that sweet and salty going on. That way it can find itself right at home in a bowl of ham and beans but is also amazing slathered in butter and honey.
Go ahead and double the batch if you want to. They are good enough you do want to!
Store any extras in an airtight container on the counter for up to several days. You can also freeze any you have leftover and just microwave them for a few seconds to warm them up when you are ready!
And now I’m hungry. Again. I guess I better grab a muffin!
Did you make this recipe? Please leave a review in the recipe card.
Homemade Corn Muffins
- ⅔ cup all purpose flour
- ½ cup cornmeal
- ⅓ cup granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoons salt
- 2 Tablespoons vegetable oil
- 1 egg
- ⅓ cup milk
- Preheat your oven to 400° F and grease a muffin tin.
- Stir together the flour, cornmeal, sugar, baking powder and salt.⅔ cup all purpose flour, ½ cup cornmeal, ⅓ cup granulated sugar, 1 Tablespoon baking powder, ½ teaspoons salt
- Add the oil, egg and milk and stir until just combined.2 Tablespoons vegetable oil, 1 egg, ⅓ cup milk
- Spoon into prepared muffin tin and bake for 15-20 minutes or until golden brown.