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Corn Muffins

Corn Muffins
1 vote, 4.00 avg. rating (79% score)
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Yield: Makes 1 dozen

Brown sugar gives these muffins a special flavor. Serve them with honey, and try them with chili or pork.


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2-1⁄2 teaspoons baking powder
  • 1⁄2 teaspoon salt
  • 1⁄4 cup butter, melted
  • 1⁄2 cup packed light brown sugar
  • 1 large egg
  • 1 cup milk


Preheat oven to 400 degrees F. Grease a 12-cup muffin pan. In a mixing bowl, combine the cornmeal, flour, baking powder, and salt, and stir together. In a second bowl, combine the melted butter, brown sugar, egg, and milk, and blend until smooth. Add the dry ingredients to the wet, stirring slowly until batter is smooth. Spoon into the prepared pan and bake for 20 minutes, or until the edges look brown.
Updated Thursday, May 8th, 2003

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One Response to Corn Muffins

  1. Anonymous October 18, 2003 at 1:14 pm #

    The batter turns out quite thick & sticky, so I added a couple of extra Tbsp of milk in order to blend it thoroughly. The resulting muffins were more petite & biscuity than other corn muffins I’ve had – not too dense though & they taste very good! :)

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