Grandma’s Corn Muffins
I love, love, love freshly-baked corn muffins. That is, I love freshly-baked good corn muffins. You know the ones: muffins that are moist, slightly sweet, and have a little bit of crunch on top. The problem with so many commercial corn muffins (and other varieties) these days is that they are loaded–and I mean loaded–with sugar and artificial flavors and preservatives. By the time you’re done eating one, you need a nap. And muffins are supposed to be breakfast food!
This recipe from my husband’s late grandmother, Florence Levy, is sweet, delectable and melt-in-your-mouth, delicious. The muffins are light, fluffy, not overly sweet and are made with only fresh ingredients. They are truly what you want your corn muffin to taste like and are the kind of baked goods you can feel good about giving to your children. Florence’s recipe also offers suggestions for lower-fat substitution ingredients like Egg Beaters and skim-milk, so you can adjust the recipe to fit your lifestyle and dietary preferences.
The more recipes I read from this much-loved and so-very-missed lady, the more I wish I had met her. Even once.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 12 muffins
- 2 cups all-purpose flour
- 1 1/2 cups cornmeal
- 4-8 tbsp. sugar
- 2 tbsp. double-acting baking powder
- 1 tsp, Kosher salt (optional)
- 2 eggs (or Egg Beaters, optional)
- 1 1/3 cup milk (skim or low fat optional)
- 2/3 cup melted margarine or salad oil (I use canola oil)
- Mix the first five dry ingredients in a bowl with a fork. In a smaller bowl with fork, beat eggs. Add oil and mix. Add milk.
- Add egg mixture to dry mixture and mix quickly and lightly with a fork. (Add poppy seeds–optional).
- Spoon into non-stick muffin tin for one dozen muffins, to the top. Bake until lightly brown, 20-30 minutes.
- Jodi Luber