My husband loves homemade corn bread muffins and even though he loves them, I am not a huge fan of them. When I make them for him he loves to smother his in some melted honey butter. He would eat an entire dozen of them at a time if I left him!
Once these corn bread muffins have been baked, you can let them cool and then wrap them securely. Place them into the freezer for up to 3 months. Thaw when needed and warm them up in the oven or microwave.
- 1 cup corn meal
- 1 cup all purpose flour
- 1 teaspoon salt
- 3 teaspoons baking powder
- 2 tablespoons granulated sugar
- 2 medium eggs, well beaten
- 3 tablespoons vegetable oil
- 1 1/2 cups milk
- Preheat oven to 350 degrees F. Lightly grease a muffin pan or use paper muffin cup liners.
- In a large mixing bowl sift together the corn meal, all purpose flower, salt and baking soda. In another mixing bowl beat together the granulated sugar, medium eggs, vegetable oil and milk.
- Slowly beat the dry ingredients into the wet ingredients by hand or by using an electric mixer on the low speed. Mix everything together until well combined.
- Spoon muffin batter into muffin cups, filling them 2/3 of the way full. Place pan into the oven and bake for 12 to 14 minutes or until done.
We love to make these muffins several times a year. They’re great served alongside various soups, stews and casseroles. Looking for a new muffin baking pan? I highly recommend the Farberware Nonstick Bakeware 12-Cup Muffin Pan, Gray
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I love homemade sweet corn bread. I make it with my chili and use it to dip it in it. So good. One of my favs!
one of the reasons we like this recipe is because the muffins come out with a sponge-like texture unlike other coarser muffin recipes. Hubby loves them drizzled with melted honey butter over the top.
Thankb you so bmuch for sharing this recipe. I have been baking a lot more for us lately and I definately like the idea of making a batch of these and freezing them.
Going to try this really soon.
I like that this recipe has only 2 Tablespoons of sugar. I am going to try it soon. I want to see if the 3 teaspoons of baking powder (rather than the 2 I usually use) make a big difference.
I like that these can be frozen once you make them. I live alone and could make and freeze them and eat them when I want.
My spouse also loves corn muffins, and I really should make them more often. I don’t really have a go-to recipe, though. I’ve got yours marked to try–thanks for sharing it. It certainly looks good, and simple enough, too.
THank you for the recipe. My DH also loves corn bread but I don’t like the texture , so I’m not making it often enough (from his point of view). It would be great to make a huge batch once and freeze, whenever he wants it he can just defrost and enjoy