Get the Recipe:
Savory Corn Muffins
Yield
12 muffins
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
These savory homemade Corn Muffins are light, moist, and super fluffy. They make a perfect side dish for soups, chili, or jambalaya and are great on their own with a bit of butter. You can whip up this corn muffin batter in less than ten minutes!
Ingredients
- 1 cup (120g) all-purpose flour
- 3/4 cup (103g) cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- fresh ground black pepper, to taste
- 10 tablespoons (141g) unsalted butter, melted and slightly cooled
- 1 large egg
- 1 & 1/4 cups (296ml) milk, slightly warmed
Instructions
- Preheat oven to 375°F. Line or grease 12 standard muffin cups.
- Whisk together the flour, cornmeal, baking powder, salt, and pepper in a large bowl. Set aside.
- In a separate bowl, combine the butter and egg. Stir in the milk.
- Add the butter mixture to the flour mixture. Stir, mixing just until combined.
- Divide the batter among the prepared muffin cups, filling each cup about 3/4 full.
- Bake 20 to 25 minutes, or until the muffins are slightly browned and a pick inserted into the center comes out clean.
- Cool the muffins in the pan on a wire rack for 5 minutes before serving.
Notes
Recipe adapted from Cooking with Friends.
Store in an airtight container at room temperature up to 2 days or in the refrigerator up to a week. They should also keep in the freezer up to 3 months.