For as long as I can remember, corn muffins have been on the top of my favorite muffin list. From their light honey flavor to the unique texture from the cornmeal, corn muffins are vastly different from other muffins. Over the years, I have tried a number of different recipes. They have all been wonderful, and some have been quite a unique experience. However, there is one recipe I always turn back to. It’s one I remember eating as a kid and since the recipe was shared with me I have made a few changes to it, making them perfect corn muffins – at least in my opinion.
These muffins have a wonderful texture to them, thanks to the cornmeal. The honey flavor is light enough that it perfectly compliments the corn. They make a great breakfast or snack option. Of course, you can also pair them with a bowl of tomato soup. That is one of my favorite ways to eat them.
- 1 cup cornmeal
- 1 1/2 cups buttermilk
- 1 1/3 cups flour
- 1 tsp baking soda
- 1 tsp baking power
- 1/2 tsp salt
- 1 egg
- 1/2 honey
- 1/2 cup vegetable oil
- Preheat oven to 400 degrees.
- Combine cornmeal with 1 cup buttermilk. Stir and let sit for a few minutes.
- In a large bowl, mix together flour, baking powder, baking soda, and salt.
- In a medium bowl, beat together egg, honey, oil, and remaining buttermilk.
- Add the liquid mixture to the cornmeal mixture. Stir to combine.
- Pour the liquid mixture into the dry ingredients. Stir to combine.
- Line a muffin pan with silicone muffin cups. Fill cups with the mixture. These muffins do not rise much, so they can be filled to the top.
- Bake at 400 degrees for 15-20 minutes.
- Cool completely and store in an airtight container.
Do you enjoy corn muffins? Are you like me and enjoy them with tomato soup or do you prefer them on their own?