How to Make Corn Muffins 

When I learned how to make corn muffins, I already knew that the first recipe came from the first American colonies.  When the pioneers arrived the Native Indians were already grinding dried corn and making cornbread or as it was called Indian bread. The settlers learned these recipes from the different tribes of Indians. Soon they were making and developing bread recipes of their own.

The American style muffin was devised as a quicker way of cooking cornbread; perhaps over the open fire. These first ones may have been the size of cupcakes; there are some discrepancies as to which came first the cupcake tin or muffin tin. When the first American colonist learned how to make corn muffins the recipes were much heavier and harder than what we enjoy today. This was due to the lack of leavening and the ingredients available to use. 

Today also, when you learn how to make corn muffins you will have a variety of meals to choice from; grinds from extra coarse to extra fine are available. We also have access to other choices like white corn meal and corn flour. It is now common to find ingredients like buttermilk and sour cream listed in the ingredients which add lots of moistness and flavor.

Besides all the wonderful ingredients we have today in the selection of leavening agents, shortenings and flours, we have other flavorful ingredients when you learn how to make corn muffins. I love the addition of whole kernel corn to cornmeal muffins. Many of the Mexican seasonings like Cheddar cheese, chili, cum and jalapenos make delicious muffins; bacon, onion, sausage and herbs are some more. For a little change from the norm, try adding cranberries, orange, bananas and other fruits; you will be surprised.


How to Make Corn MuffinsHow to Make Corn Muffins
  • 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.

BUTTERMILK CORN MUFFINS with beaten egg whites

If you are learning how to make corn muffins this one 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.


Learn how to make corn muffins in the MICROWAVE.

  • ½ Cup all purpose flour
  • ½ Cup stone ground cornmeal
  • 1 Tablespoon sugar
  • 1 Teaspoon baking powder
  • ½ Teaspoon baking soda
  • ½ Teaspoon salt
  • ½ Teaspoon chili powder
  • ½ Cup fresh whole kernel corn
  • ½ Cup chopped green bell pepper
  • 1 Tablespoon chopped jalapeno pepper
  • 1/3 Cup buttermilk
  • ¼ Cup vegetable oil
  • 1 Beaten egg

In a large bowl combine flour, cornmeal, sugar, baking powder, baking soda, salt and chili powder.
Stir in corn and peppers.
In small bowl combine buttermilk, oil and egg; stir into flour mixture just until moistened.
Line 6 microwave muffin pan cups with double paper liners; spoon batter in to ½ full.
Microwave on high 2 ½ to 4 ½ minutes until tops appear dry.
Rotate dish ½ turn halfway through cooking; let stand 5 minutes and remove from pan.

BANANA MUFFIN RECIPE made with cornmeal

  • 1 Cup all purpose flour
  • ¾ Cup cornmeal
  • ¼ cup sugar
  • 1 Tablespoon baking powder
  • ½ Teaspoon salt
  • ¾ Cup mashed ripe bananas
  • ½ Cup milk
  • 1/3 Cup vegetable oil
  • 1 Beaten egg

Preheat oven to 425F degrees.
Combine flour, cornmeal, sugar, baking powder and salt.
In small bowl combine banana, milk, oil and egg; add to flour mixture and stir just to moisten.
Fill paper lined muffin tins3/4 full.
Bake 15 to 18 minutes or until golden brown and pick comes out clean.

› Corn Muffins

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