Corn muffins are individual servings of cornbread that are baked in a muffin tin. Cornbread originated with Native American tribes who grew corn, ground it into cornmeal, mixed it with water, and roasted it to make bread. Many groups of Indians grew corn, although the Arikara tribe of North Dakota was particularly known for it. They were often referred to as “People of the Corn” by other more nomadic tribes. Today, cornbread and corn muffins are still eaten throughout America, particularly in the south and in Cajun cuisine.
Recipe Servings: 12
Prep Time
10 minutes
Cook Time
17 minutes
Total Time
27 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Preheat the oven to 350°F and grease a muffin tin using nonstick cooking spray or place muffin liners in the tin.
- Whisk together the eggs, honey, and milk in a small bowl.
- Whisk together the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
- Add the milk mixture and melted butter to the dry ingredients, stirring just until blended. Be careful not to overmix.
- Spoon batter evenly into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 17–20 minutes, or until the muffin tops are golden-brown.
- Remove muffins from oven and let cool slightly.
- Serve warm.
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