Kicked-Up Corn Muffins

I have always struggled with cornbread. I love it and really like to serve it with many of our favorite meals. Cornbread baked in a round or square pan is especially difficult for me to serve because the edges always get a little burnt before the middle is done. Muffins are better, but all the recipes I’ve tried tend to dry out before we can eat them. If they stand at room temperature for barely a couple of minutes their moisture is sucked right out. And forget all about leftovers – stale crumbs, ick. Also, typical recipe makes 12 muffins and our family doesn’t always eat that many at one sitting.

Finally I perfected a recipe for half a dozen moist corn muffins. These have a little more flavor than the usual recipe includes. We like ours sweet and a little spicy smoky… Enjoy!

Corn Muffins

  • 3/4 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/3 cup white sugar
  • 1/2 teaspoon Lawry’s seasoned salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon chili powder
  • 2 teaspoons baking powder
  • 1 egg white (if you plan to double this recipe for a full dozen muffins, just use a whole egg, don’t worry about separating and using two whites.)
  • 1/4 teaspoon cornstarch
  • 1/2 cup milk
  • 3 tablespoons vegetable oil

1) Preheat your oven to 400°. Line a muffin tin with 6 liners, or spray the tin.

2) Combine the dry ingredients, then stir in the wet ingredients. Use a fork and fold it all together just until everything is moistened, don’t overmix. (I like to add just a touch of heat, if you’d rather have just regular sweet corn muffins, leave out the cayenne pepper and chili powder.)

3) Generously spray a muffin tin with nonstick (or use muffin liners if you’d rather). Fill each tin spot with about 1/4 cup of batter. [I also like to make some mini muffins. My tin takes a heaping tablespoon per spot and they bake up in 10 minutes.]

3) Bake at 400* for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

These won’t dry out as soon as they cool, but if you want to serve them warm, just leave them in the oven after you turn the heat off and leave the oven door cracked open a bit. They’ll be fine in there for up to 10 minutes or so.

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