Corn Muffins(Makes 1 Dozen)
Golden corn muffins with a tender crumb and subtle sweetness, perfect for breakfast, brunch, or as a side dish, appealing to both kids and adults alike.
Ingredients
Instructions
- Grease muffin pan generously with shortening.
- Set the oven to 400°F (200°C).
- Sift together the cornmeal, salt, baking soda, and baking powder into a mixing bowl.
- Add the sour milk and stir well to combine.
- Add the beaten egg and melted butter, mixing until smooth.
- Heat the greased muffin pan very hot in the oven.
- Fill each muffin cup with the batter.
- Bake in the 400°F oven for 20 to 25 minutes until golden and cooked through.
- Serve hot.
Tips & Substitutions
For a lighter texture, consider substituting half of the cornmeal with all-purpose flour. If you don't have sour milk, you can create a substitute by adding 1 tablespoon of vinegar to regular milk and letting it sit for 5-10 minutes. Ensure the muffin pan is very hot before adding the batter for a better rise. If you want a bit of sweetness, add a tablespoon of sugar to the dry ingredients.
Serving Suggestions
These corn muffins are delightful when served warm, perhaps with a pat of butter or a drizzle of honey. They pair beautifully with Squash-Pepper Casserole or can be enjoyed alongside soups and stews. For a sweeter option, serve them with a dollop of jam or alongside a Banana Praline Sundae for dessert.
Storage & Reheating
Store leftover corn muffins in an airtight container at room temperature for up to 2 days. For longer storage, wrap them individually in plastic wrap and place them in a freezer bag, where they can last for up to 3 months. To reheat, simply warm them in a 350°F oven for about 10 minutes or microwave for 15-20 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Muffins(Makes 1 Dozen) contains roughly 264 calories, with 4g protein, 45g carbohydrates, and 8g fat. It is a good source of calcium (17% of the Daily Value). Note that it is relatively high in sodium, at 1000mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of sour milk?
Yes, you can use regular milk by adding 1 tablespoon of vinegar or lemon juice to it and letting it sit for about 5-10 minutes to sour it. This will give you a similar acidity that helps with the muffins' texture.
What can I do if I don't have shortening?
If you don't have shortening, you can substitute with an equal amount of unsalted butter or vegetable oil. Both options will provide moisture and richness to your corn muffins while ensuring they remain tender.
How do I know when the muffins are done baking?
The corn muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean. Baking time may vary, so keep an eye on them after the 20-minute mark to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).