Muffins Or Corn Sticks
Fluffy, savory corn muffins or sticks with a tender crumb, perfect for breakfast or side dishes, suitable for family meals or casual gatherings.
Ingredients
Instructions
- Preheat oven to 450°F.
- Grease a skillet or pan and preheat it.
- In a bowl, beat the egg until well blended.
- Add the milk or buttermilk, vegetable oil or melted shortening, and self-rising cornmeal to the egg.
- Blend all ingredients well until the batter is creamy and pourable. If too thick, add a little more liquid.
- Pour the batter into the prepared skillet or pan.
- Bake for 20 to 25 minutes until golden brown.
Tips & Substitutions
For a sweeter muffin, consider adding 1/4 cup of sugar or honey to the batter. You can also substitute half of the vegetable oil with melted butter for a richer flavor. If you want to add some texture, mix in some corn kernels or diced jalapeños. This recipe can be adapted to make Zucchini Bread Or 24 Muffins by adding grated zucchini.
Serving Suggestions
These muffins or corn sticks are perfect for breakfast or as a snack. Serve them warm with butter or honey for added flavor. They pair beautifully with New England Mountain Pancakes for a delightful brunch spread. You can also serve them alongside chili or soup for a comforting meal.
Storage & Reheating
Store any leftover muffins or corn sticks in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate them for up to a week. When reheating, place them in a preheated oven at 350°F for about 10 minutes, or microwave them for 15-20 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Muffins Or Corn Sticks contains roughly 937 calories, with 14g protein, 164g carbohydrates, and 26g fat. It is an excellent source of iron (68% of the Daily Value), calcium (52% of the Daily Value), and vitamin A (51% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 810mg per serving (35% 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 cornmeal instead of self-rising cornmeal?
Yes, you can use regular cornmeal, but you'll need to add baking powder and salt to achieve the same leavening effect. For every cup of cornmeal, add 1 teaspoon of baking powder and 1/4 teaspoon of salt.
What can I add to the batter for extra flavor?
You can enhance the flavor by adding spices such as cinnamon or nutmeg, or mix in ingredients like shredded cheese, chopped herbs, or cooked bacon. These additions can complement the cornmeal and create a more savory muffin.
Can I freeze the muffins or corn sticks?
Absolutely! Allow the muffins to cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months. To enjoy, thaw them in the refrigerator overnight or reheat directly from frozen in the oven.
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).