Corn Muffin Recipe can be a Cornbread Muffin Recipe or Buttermilk Recipes

The corn muffin recipe is probably the most popular muffin recipe in many parts of the United States. American Indians were the earliest bakers of cornbread.

RECIPE #1

• ¾ Cup plus 2 tablespoons sugar


• 1 ½ Teaspoons salt


• ¾ Cup shortening


• 1 ½ Tablespoons corn syrup


• 4 Eggs


• 1 ½ Cups milk


• 2 Teaspoons vanilla


• 3 ¾ plus 2 tablespoons cake flour


• 5 ¼ Teaspoons baking powder


• ¾ Cup plus 1 Tablespoon yellow corn meal


• ½ Cups water

Preheat oven to 400F degrees.

Use paper liners or grease muffin pan.

Cream sugar, salt, shortening and corn syrup until soft and smooth.

Add eggs one at a time mixing after each addition.

Gradually stir in milk and vanilla; set aside.

Sift together the cake flour, and baking powder; add the cornmeal.

Add the flour cornmeal mixture to the creamed mixture and stir only until dry ingredients are moistened.

Spoon batter into muffin cups ½ full.

Bake 15 to 20 minutes or until muffin springs back when touched in the middle.

RECIPE #2

This corn muffin recipe is a little different as it uses whipped egg whites in the recipe.

• 1 Cup stone ground yellow corn meal


• 1 Cup flour


• 2 Teaspoons baking powder


• ½ Teaspoon salt


• 2 Tablespoons brown sugar


• 2 Eggs separated


• 3 Tablespoons vegetable oil


• 1 Cup buttermilk

Preheat oven to 400F degrees.

Use paper liners or grease muffin pan.

Stir together the cornmeal, flour, baking powder, salt and sugar in a medium size bowl.

In another bowl beat the egg yolks, oil and buttermilk.

In a mixing bowl, beat the egg whites until stiff peaks form.

Stir the flour and cornmeal mixture into the buttermilk mixture only until dry mixture is moistened.

Fold in the whipped egg whites.

Spoon into prepared muffin cups. Bake for 20 to 25 minutes or until golden brown.

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