Corn Muffin Recipe

Hooray, the July 4th weekend is finally here. Have a BBQ to go to, or hosting one yourself? Need a side dish to go with your juicy and fatty meats? You’ll like this corn muffin recipe.

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Corn muffin is sweeter and more muffin like than the traditional corn bread. I’d have to say I enjoy corn muffin more than corn bread. I’m from California, and I love corn and muffin. That combo is what created this corn muffin recipe. I know some combinations don’t work, like bitter melon and ice cream. I love both, but they are impossible to go together. Anyway, back on the the corn muffin subject… Try this corn muffin recipe – the muffin will turn out moist but a bit crispy on top, and you’ll get a nice corny surprise in the center. Yum yum!

Enjoy and Happy Independence Day! (I always think of Will Smith this time of year, sorry digressing again…)

Corn Muffin Recipe

Ingredients

Yield: 12-14 muffins

corn-muffin

  • 1 cup frozen sweet corn, drained
  • 1 cup all-purpose flour
  • 3/4 cup cornmeal
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 egg, beaten
  • 1 1/3 cups half and half cream
  • 1/4 cup butter, melted
  • 1/4 cup honey
  • 3 tsp vanilla extract
  • 1/2 tsp salt

Directions

  1. Pre-head the oven to 350F.
  2. In a bowl, combine all the dry ingredients together.
  3. In another bowl, mix all the wet ingredients together.
  4. Pour the wet ingredients into the dry ingredients.
  5. Mix well, until the batter is moistened.
  6. Place muffin paper cups in a muffin sheet.
  7. Pour batter into the paper cups. Divide evenly.
  8. Bake for 20-30 minutes, checking half way. Use a toothpick to insert in the center to see if it comes out clean.
  9. Serve immediately.
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