Fluffy, buttery, and sweet, these Corn Muffins bake in just 20 minutes—perfect for chilis and other Southern classics!
I might just be some random dude from Wisconsin, but I know good food when I taste it, and my Southern friends know how to cook. Down South, it’s comfort food country with their jambalaya, chicken and dumplings, chicken-fried steak, oh, and red beans and rice! Okay, now I’m getting hungry.
Pretty much every Southern recipe I tried is equally at home in the Midwest, particularly during our never-ending winters. Give me a bowl of Brunswick stew (pulled pork and shredded chicken—delicious) and a plate of biscuits any cold February evening. But let’s swap those biscuits for corn muffins, my latest favorite.
Now, I’ve baked a lot of cornbread over the years, mostly to pair with Sunday chili while the game’s on. Lately, though, I’ve been into all things muffins. I’m not turning into a Paul Hollywood or anything, but I know my way around a muffin pan.
Actually, corn muffins were one of the first baking wins for me. They’re easy to make with minimal prep time and always turn out delicious. How do I know? Because my kids gobbled up a panful before I could bake another batch. After you take a bite, you’ll taste why. I find that corn muffins are much lighter than my typical skillet cornbread, since they’re not weighed down by that gritty texture. Add a drizzle of local honey, and suddenly everyone thinks you made dessert. In fact, I have served these as dessert! Why not, right?
These beauties bake to a golden color and will have your kitchen smelling like a Cracker Barrel in no time. Personally, I count that as a good thing. Serve these with chili, stew, or just eat them on their own. There’s no wrong way to enjoy cornbread muffins.
Turn up the heat with hot honey
Ever since I tried hot honey at this artisan pizza place near our neighborhood (shout out to Flour Girl in West Allis!), I’ve been obsessed. The contrast of sweet and spicy never gets old. And you better believe that I love pouring a generous drizzle of the stuff on my corn muffins.
While you certainly can buy hot honey from the grocery store, I like making my own. The simplest method involves warming up a few tablespoons of honey in a small pan. Keep the heat low as you stir in a couple pinches of red pepper flakes. After about two or three minutes, pull it off the heat. That’s it! See? Simple. The sweet heat makes these corn muffins downright irresistible. And don’t worry—hot honey isn’t tongue-numbing spicy. It brings the right amount of kick.
How do I store leftovers?
Corn muffins can be stored at room temperature for up to 3 days. Just be sure to use an airtight container. You may also refrigerate them for 5 days or freeze them for up to 2 months. After thawing, reheat in the microwave for about 15 seconds.
Serving suggestions
Serve corn muffins with your favorite Chili Recipe or something equally hearty, such as Cajun Jambalaya. Though lately, I’ve been really into Beef And Barley Stew—it’s not spicy or Southern, but it’s still a great pairing for corn muffins! They’re equally delicious with “lighter” options like a cheesy Broccoli-Cauliflower Soup, or if you want something dairy-free, this Vegan Lentil Soup.
Corn Muffins
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg beaten
- 1/4 cup canola oil
- 1 cup milk
- Butter or honey for serving
Instructions
- Preheat your oven to 400°F. Grease a 12-cup muffin pan or line it with paper liners.
- In a large bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Stir the dry ingredients together until well mixed.
- In a separate bowl, whisk together the beaten egg, canola oil, and milk until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Fill each muffin cup about 2/3-full with the batter.
- Bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Serve with butter or honey if desired.
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