Corn muffins are a great choice to accompany so many foods, especially soups
and stews. This recipe is my favorite – it comes together quickly and that’s what we like, right?
Hot soups and stews are definitely a go-to choice for me when the weather gets cold! I always want to make them a little heartier meal and the addition of these corn muffins is just the ticket! They’re light and tasty and delicious just as they are or even better with a nice spread of butter, and maybe even a little honey on them!
My husband has always been a cornbread and corn muffin lover as long as I can remember. I have to say that I’ve been won over.
This recipe is easy and it doesn’t take long to make. Besides being delicious, it’s good to know that it doesn’t have all the “unnecessary” ingredients that a lot of the packaged mixes have.
I made a recipe today for my husband and I to go along with soup and guess what? They’re almost gone already!
I think that’s a good sign. 😉
Here is the Corn Muffin Recipe:
These corn muffins are tasty and light and come together very quickly.
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup cornmeal, NOT coarse ground
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup honey
- 1 1/4 cup milk or half and half
- 2 large eggs
- 1/3 cup mild oil like sunflower or canola
Preheat oven to 350 degrees F
In a large bowl, combine the flour, cornmeal, baking powder and salt and stir together
In a separate bowl, beat the 2 eggs with a whisk and add the milk and oil and stir together well
Pour the liquid into the flour/cornmeal mixture and mix until all combined but don't over mix
Prepare your muffin tins with paper liners and fill each 1/2 to 3/4 full with the mixture
Bake at 350 degrees F for 10 - 12 minutes. Muffins are ready when a toothpick inserted into the center comes out clean.
Remove muffin tins from oven and place on cooling racks for about 10 minutes. Then take the muffins (with paper liners still on) from the tins and place them directly on the cooling racks to continue cooling.
They are great to eat warm or at room temperature. A little butter on them is a tasty addition!
Makes approximately 16 - 17 corn muffins