Torture. Pure torture, I tell you. Having to do this post and gaze at that photo of the corn muffins that vanished faster than you can say, “Pass the butter, please.” There is certainly an excitement in the air when I announce that these sweet corn muffins will be served with our dinner meal. They are so easy to whip up and are a perfect accompaniment to spicy stews and the like. Last night I decided to try the recipe that Joan posted of her Mom’s Baked Beans. She wasn’t kidding. They were good! I thought that my corn muffins would be perfect as a side and got some in and out of the oven in no time.
Here is the recipe:
Sweet Corn Muffins (modified from Allrecipes.com)
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup granulated white sugar
1 teaspoon salt
2 teaspoons baking powder
1 cup milk
1/3 cup vegetable oil
1. Preheat oven to 400 degrees.
2. Line muffin tin with paper liners.
3. In a large bowl, combine the flour, cornmeal, sugar, salt, and baking powder.
4. Make a well in the center of the dry ingredients and add in the egg, milk, and oil in the middle of the dry ingredients.
5. Stir everything together with a spoon, breaking up the egg, and mixing until well combined. It will be like a thick soup.
6. Spoon or ladle the batter evenly into the paper muffin cups, filling them about 2/3 full. You should get about 12 muffins.
7. Bake for 15 minutes, or until toothpick inserted in the center of one comes out clean.
8. Let sit in muffin tin for a few minutes until they are cool enough to transfer to a wire rack (or your belly!)
9. They are good all by themselves, with butter, or with a little honey drizzled over them as shown in the photo.