Dad'S Corn Muffins
Golden, moist corn muffins with a hint of sweetness and savory notes, perfect for breakfast, brunch, or as a side dish with hearty meals, appealing to all ages.
Ingredients
Instructions
- Grease muffin cups.
- Mix the beaten egg and milk together in a bowl.
- Add the flour, corn meal, sugar, baking powder, and salt to the wet mixture. Mix until combined.
- Stir in the melted shortening.
- Fill muffin cups three-quarters full with the batter.
- Bake at 425°F (220°C) for 20 minutes until golden brown.
Tips & Substitutions
For a lighter texture, consider using half whole wheat flour instead of all-purpose flour. You can also substitute the melted shortening with unsalted butter or vegetable oil for a richer flavor. Adding a cup of corn kernels can enhance the corn flavor. If you prefer a sweeter muffin, increase the sugar to 1/3 cup. These muffins are perfect for breakfast or as a side dish with Southern meals.
Serving Suggestions
Serve these delicious corn muffins warm with a pat of butter on top for an indulgent treat. They pair beautifully with chili, soups, or even alongside a hearty salad for a complete meal. For a fun twist, try serving them with honey or jam. For more delightful American recipes, check out our collection.
Storage & Reheating
Store leftover corn muffins in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes, or microwave for 15-20 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Dad'S Corn Muffins contains roughly 208 calories, with 3g protein, 40g carbohydrates, and 4g fat. It is a good source of calcium (17% of the Daily Value) and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 903mg per serving (39% 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 muffins ahead of time?
Yes, you can prepare the batter the night before and keep it in the refrigerator. Just stir it well before baking. Alternatively, you can bake the muffins in advance and store them as directed above. They will taste just as great when reheated!
What can I substitute for milk in this recipe?
If you're looking for a dairy-free option, you can use almond milk, soy milk, or oat milk as substitutes in equal amounts. For a richer flavor, consider using buttermilk or yogurt mixed with water. This will keep the muffins moist while adding a tangy taste.
How do I know when the muffins are done baking?
The muffins are done when they are golden brown on top and a toothpick inserted in the center comes out clean. If the tops are browning too quickly, you can cover them loosely with aluminum foil during the last few minutes of baking to prevent over-browning.
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).