Last night I was making a dinner of cilantro and corn rice topped with a sauce of black beans/mild salsa/sautéed yellow bell peppers and onions and thought that some corn bread would be good with it. Then I decided to make muffins instead as they baked quicker. And I could freeze the leftovers as well.
If for one thing I have learned over the years is to not mess with time-tested recipes. The simplest and easiest corn muffins I have made over the years (and that my mom made) are the recipe off the back of the Albers Yellow Corn Meal box. Not just easy, they always taste good. Why mess with what is good, eh?
My tweaked version of the recipe (easier to understand in my view!)
- 1 cup yellow corn meal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg
Preheat your oven to 400° F.
Mix the corn meal, flour, sugar, baking powder and salt in a medium bowl. Combine the milk, oil and egg in small bowl; mix well. Add milk mixture to flour mixture; stir just until blended.
Use a ¼ cup measuring cup to drop batter into 12 greased or lined muffin cups.
Bake for 15-19 minutes. Check at 15, they should be just starting to turn golden brown on top and if using the toothpick test, will come out dry.