Corn Muffins

One of the best food memories I have from growing up is my mother making corn muffins for a weekday breakfast. It made a regular Tuesday morning into something special. The batter comes to gather in minutes and they bake for less than 20 so we were able to enjoy these before we hopped on the bus to school. They are best served hot and fresh from the oven with a pat of butter and a little bit of jam.

This year I made them for Thanksgiving and it was the perfect accompaniment to a big forkful of turkey, gravy, and cranberry sauce. 

To make them extra special instead of the oil swap it out for brown butter. Melt a stick of butter in a pot over medium heat until it turns a deep golden brown and smells nutty this will give the muffins an incredible flavor.

1 cup cornmeal 

1 cup flour (all-purpose, whole wheat, or gluten-free) 

1 tsp salt

1 Tbs baking powder
1/3 cup sugar

1/2 cup vegetable oil or melted butter 

2/3 cup milk of your choice 

2 eggs

Preheat oven to 400°F/200°C

Grease a standard-size muffin tin with non-stick cooking spray or line with paper liners. 

In a large bowl mix together the cornmeal, flour, salt, and baking powder until well combined. Add the sugar, oil/butter, milk, and eggs and stir until just combined.
Fill the prepared muffin tin with the batter and bake for 14-17 minutes until a toothpick inserted in the center comes out clean. 

This can also be made as cornbread by baking the batter in a greased 9x13 pan for 20-25 minutes.

Variations
To make a sweet treat you can fold in a cup of blueberries and top with a sprinkling of coarse sugar before baking.

For something savory fold in any or all of the following: 1/2 cup corn kernels, 3/4 cup shredded cheddar cheese, 1 small jalapeno seeded and finely diced.