Corn Sticks Or Muffins
Golden corn sticks or muffins with a tender crumb and a hint of sweetness, perfect for breakfast, snacks, or alongside hearty meals. Suitable for all ages.
Ingredients
Instructions
- Preheat the oven to 450°F and well-grease a muffin or corn pone pan.
- In a mixing bowl, combine the cornmeal, baking powder, salt, and sugar.
- In a separate bowl, whisk together the milk, egg, and shortening.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Pour the batter into the prepared pan, filling each cup about three-quarters full.
- Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 15 minutes.
Tips & Substitutions
For a more flavorful twist, consider adding a cup of corn kernels or diced jalapeños to the batter. You can substitute whole wheat flour for half of the all-purpose flour for added nutrition. If you're out of shortening, melted butter or vegetable oil works well. Be careful not to overmix the batter; it should be lumpy for the best texture.
Serving Suggestions
Serve these corn sticks or muffins warm, with a pat of butter or a drizzle of honey for added sweetness. They pair beautifully with chili or soup for a comforting meal. For breakfast, enjoy them alongside Hot Breakfast Cinnamon Rolls or with a side of fresh fruit for a balanced start to your day.
Storage & Reheating
Store leftover corn sticks or muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To reheat, place them in a preheated oven at 350°F for about 5-10 minutes, or microwave for 15-20 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Sticks Or Muffins contains roughly 504 calories, with 3g protein, 52g carbohydrates, and 32g fat. It is an excellent source of vitamin A (26% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 1409mg per serving (61% 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 make these corn sticks or muffins ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just be sure to give it a good stir before pouring it into the pan. Alternatively, you can bake them ahead and reheat as mentioned in the storage section.
What adjustments do I need to make for high altitude baking?
If you're baking at high altitude, you may need to increase the oven temperature by 15-25°F and decrease the baking powder slightly. Additionally, consider adding a tablespoon of extra liquid to the batter to compensate for the drier air.
Can I use a different type of milk in this recipe?
Absolutely! You can substitute almond milk, soy milk, or any other non-dairy milk for a lactose-free option. Just ensure that the alternative milk is unsweetened to maintain the balance of flavors in the recipe.
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).