The chill of winter has gotten many of us whipping up more soups and stews. Our Deli at the Co-op has even caught soup-fever! These corn muffins pair perfectly with any chili or chowder you make and are perfect for dipping or serving on the side while they’re still warm. This recipe makes a southern-style corn muffin and is savory compared to other sweeter corn muffins. You can make these muffins to pair with your soups rather than a slice of bread or a roll and really let their flavor shine. I hope you enjoy these on a chilly winter’s night.
This recipe makes 12 corn muffins. If you would like to make them vegan, you can substitute the milk for your choice of plant milk and use vegan butter or oil. If you’d like to make these muffins gluten free, you can substitute the flour for your favorite gluten free flour.
1 ¼ Cups all-purpose flour
1 ¼ Cups yellow cornmeal
1 Cup milk
5 T melted butter (or ⅓ Cups of oil)
2 T granulated sugar
1 T baking powder
1 tsp. salt
Preheat your oven to 400℉.
Grease your muffin tin or tins or line them with muffin liners. Set the muffin tin aside.
In a large bowl, add your flour, cornmeal, baking powder, salt and sugar. Stir to combine.
Add your milk and melted butter or oil. Stir for about 3-4 minutes until it is combined.
Using a spoon, pour the batter into your prepared muffin tins, putting equal amounts in each tin.
Place the muffins in the oven and bake for 20-25 minutes or until a fork inserted into the center of the muffin comes out clean.
Remove the muffins from the oven. Wait 10-15 minutes for them to cool before serving. Enjoy!