This recipe isn’t as exciting as my last post (bacon cinnamon rolls anyone?), but it crosses off one of the items on my “recipe bucket list.” I’d never made homemade corn muffins before. From a box, yes. I have to admit I’m very happy with my boxed brand which bakes up in a jiffy and I wasn’t certain I’d be able to get a nice, soft, sweet muffin. Happily, this recipe proved me wrong.

I cooked half the muffins in cupcake liners and half in greased tins. I liked the ones without liners better because of the crispy edges.

Do you have a recipe bucket list? I’d love to hear what’s on your list of things to try. Some other items on my list are French Macarons and Caramel Cake. Leave a comment below!

Corn Muffins

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Homemade Corn Muffins

Yield: 18

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Soft and tender sweet corn muffins with a touch of honey.

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Ingredients

• 1 1/2 cups flour
• 1/2 cup cornmeal
• 2/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 2 tablespoons butter, melted
• 1 tablespoon honey
• 2 eggs, beaten
• 1 1/4 cups buttermilk

Instructions

Preheat oven to 350°F. Grease about 18 muffin cups or line with cupcake liners.

In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt.

In a separate bowl, beat the oil, butter, honey, eggs and buttermilk. Add to dry ingredients and stir until just combined (batter may be lumpy).

Divide batter among muffin tins, filling each cup about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Did you make this recipe?

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