If you like your corn muffins to match a savory meal like chili, then this is the recipe (adapted from The Homemade Pantry) for you. Enough sweetness to complement the cornmeal, but not too much to overpower a meal.
What you need:
- 4 T. unsalted butter, melted
- 1 c. flour
- 1 c. cornmeal
- 1 T. baking powder
- 1 t. salt
- 2 large eggs
- 1 c. buttermilk (store-bought or homemade)
- 1/4 c. maple syrup
- muffin tin or 8-inch square baking pan
- muffin liners or nonstick spray
- small and large bowl and whisk
- measuring cups and spoons
- muffin scoop (optional)
Time: 15 minutes prep + 10-15 minutes (muffins) or 20 minutes baking (square pan)
Serves: Makes 12 muffins or one 8-inch square pan.
Multiplying the recipe: The recipe is easily doubled.
Maple Corn Muffins:
Preheat your oven to 425F. Put baking cups in a muffin tin, or use baking spray.
In a large bowl, whisk the cornmeal, flour, baking powder, and salt.
In a small bowl, whisk the eggs. Add the buttermilk, maple syrup, and melted butter and stir until the mixture is uniform.
If making muffins: Use a muffin scoop or 1/4 c. measuring cup to portion the batter evenly into the muffin cups. Bake the muffins for 10-15 minutes, until golden brown.
If making an 8-inch square pan: Pour the mixture into the prepared pan and bake 20-25 minutes, or until a toothpick comes out clean when inserted in the center.
To make a mix: Combine the dry ingredients in a pint container. Label and attach instructions.