Corn Muffins

Everyone loves a classic slice of skillet cornbread or a warm hushpuppy, but there's nothing like a good old-fashioned corn muffin. This easy recipe takes less than an hour to make, and the muffins are the perfect companion to a bowl of hearty chili or a stack of barbecue ribs. They're also an excellent breakfast to take on the go or to bring to your next bake sale. These corn muffins are slightly sweet and incredibly fluffy. Don't miss lathering one in homemade honey butter when it's fresh out of the oven.

What kind of cornmeal do you need to make corn muffins?

These corn muffins get their tender texture and sunshiny color from medium-grind yellow cornmeal, which is one of the most common types of cornmeal at the grocery store. If the package you find doesn’t specify the grind, it's most likely a standard medium grind. You can use white cornmeal, too, but the flavor will be more subtle and less sweet. For this recipe, avoid fine- or coarse-ground cornmeal. Fine-ground cornmeal will make your muffins too cakey, and coarse-grind cornmeal will make them gritty.

Can you make corn muffins ahead of time?

Corn muffins taste the best the day they're made. However, you can keep them for up to three days in an airtight container at room temperature. Rewarm muffins in the microwave for 20 seconds or wrap them in foil and stick them in a 350°F oven for 10 minutes.

Do you need buttermilk for corn muffins?

Buttermilk adds a delicious tang to these muffins that you don't want to skip. If you don't have buttermilk, you can make some in a few minutes. Combine 1 1/2 cups of milk with 1 1/2 tablespoons of fresh lemon juice or white vinegar. Let the mixture sit on the counter for a few minutes. Once it's thickened slightly, it's ready to use.