I’ve met few people who didn’t like corn muffins or corn bread. I know my family really likes them. Just last night when my brother was done with dinner, fifteen minutes later he asked if he could have another corn muffin. It’s nothing spectacular but it sure could be addictive. The corn provides a delicious nuttiness to the muffins and a satisfying crunch.
The texture of corn muffins can vary from soft to crunchy. It all depends on the ratio of flour to corn meal. If you let the corn meal soak a little while, it would also produce a softer muffin. You can also add anything your heart fancies, from bacon bits to green onions to cheese cubes to blueberries to maple syrup to nuts to freshly cut corn. It’s all good. 🙂 And great for breakfast. Or lunch. Or dinner. Or after dinner.
adapted from The America’s Test Kitchen Family Cookbook
(makes 12 large muffins)
2 cups flour
1 cup cornmeal (stone ground if possible)
2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
3/4 cup sugar
1/2 cup butter, melted (I used oil and it worked out fine)
3/4 cup plain yogurt
1/2 cup milk
Preheat oven to 400 degrees and line muffin pan with paper liners or spray with non-stick cooking spray.
Whisk together all dry ingredients except for the sugar in a large bowl. Whisk together everything else until well blended. Pour this mixture into the dry ingredients. Mix until moistened and no lumps remain. Scoop into the muffin pan. Do not level the surface.
Bake for about 18 minutes until golden and a toothpick inserted into the centre comes out with a few crumbs clinging to it. Do not over bake.