Get the Recipe:
Savory Corn Muffins
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 (120 g) all-purpose flour
- 3/4 cup (103 g) cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- fresh ground black pepper, to taste
- 10 tablespoons (141 g) unsalted butter, melted and slightly cooled
- 1 large egg, at room temperature
- 1 1/4 cups (300 ml) milk, slightly warmed
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Instructions
- Preheat oven to 375°F (190°C). 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.
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