Corn muffins are one of my favorite breakfast or snack foods. They have just the right amount of sweetness and are satisfying and delicious. They are also great toasted with butter. The nice thing about this recipe is its versatility. You can make them sweet, more like a muffin as in the recipe below, or you can add less sugar that makes them more like cornbread.
I have also added Greek yogurt in place of some of the milk, which makes the muffins moist; and a little honey to give them a little extra flavor.
1 – cup white corn meal
1 – cup all purpose flour
1/2 – cup sugar
1 – tbls. baking powder
1 – tsp. salt
2 – eggs
1/2 – cup whole milk
1/4 – cup canola oil
2 – generous tbls. honey
5 – oz. container of plain Greek yogurt
In a large mixing bowl, combine the corn meal, flour, sugar, baking powder and salt. Mix with a fork and make a well in the center. In a small mixing bowl add the eggs, canola oil, honey and whisk until well incorporated.
Pour the egg mixture into the center of the dry mixture and using a whisk stir the ingredients until they start to form a ball. Do not use an electric mixer.
Just as the batter starts to come together, add the yogurt and continue to stir until all incorporated.
Mix just enough to incorporate the flour, do not over mix.
Spray a muffin pan with cooking spray so that the muffins do not stick to the pan. Divide the batter equally into 12 muffins.
Bake in a preheated 425° oven for 15-20 minutes. Check at 15 minutes by inserting a knife in the center. If it comes out clean the muffins are ready.
Note: If you want to make them less sweet like cornbread, use only 1/4 cup sugar and 1 teaspoon honey.