Making a dozen corn bread muffins is so simple. The ingredients for Corn Bread Muffins are basic pantry items such as flour, baking powder and salt. The first time making these, a few years ago, I equally excited and shocked at how they tasted. The Corn Bread Muffins reminded me of a famous restaurant in our local area when I was a kid, Kenny Rogers Roasters. It has since closed, like two decades ago, but their muffins remind me of these that I just baked.
Truly I believe that making food from scratch is the best way to go. Maybe it is because I add my special ingredient, “love”, to everything I make. I am certain that helps. Maybe it is because from scratch foods are fresher and I am a little biased towards meals when I know every ingredient. With having so many food allergies and sensitivities, I can no longer buy packaged foods. To be honest, it is not much of a loss. Except for chocolate. I really miss chocolate. Now, to eat chocolate, I have to read the Nutrition Facts to see if it contains “tree nuts”, which to be frank, takes the joy out of eating a candy bar.
Published January 30, 2021
Updated March 2, 2022
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A few tools to use
I love using old and vintage kitchen items. My most cherished kitchen item is my KitchenAid mixer from a good friend Laura who had only used it twice. She knew I loved to cook and bake. As a result, I use this baby daily!
Additionally, this muffin tin used to be my mom’s. They recently moved and it “didn’t make the cut”. I used to be such a sucker for my silicone muffin tray, but when we moved a year ago it was ripped in the packing and unpacking process. I am so glad to have these awesome items on hand so when I want to make yummy muffins! This recipe can also be made into an 8-inch pan or a loaf pan. Just make sure to cook it for 20-23 minutes.
How to keep cost low
I buy a large container of corn meal and transfer it into an airtight container, so it does not go bad. As I cook and bake from scratch daily, I use up raw ingredients quicker. It is way cheaper to buy raw ingredients such as flour, sugar, salt, corn meal, oats, baking powder, and spices in a bulk or larger size. If you store them properly, they will last in your pantry longer and you can make scratch meals instead of using processed or pre-packaged foods.
Making sure these muffins make it to the dinner table is no easy task! I have 4 littles and a husband who LOVE to sneak into the kitchen and help with taste testing. And by taste testing, I mean sneaking food. And by sneaking food I mean literally stealing food before dinner. Sometimes they burn their mouths, and momma has to have empathy for their little bodies to wait until dinner. Sometimes I even let the littles taste test with me, as I slather butter and pour on the honey onto these warm from the oven muffins.
Today little miss Elliana grabbed her stool and then helped me in the kitchen. She wanted to watch momma cook. Isn’t she the cutest!! She is super cute, and super loud. Lately she has been screaming with such a pitch and decibel that I want to run away holding my ears and crying. She is loud y’all. Real loud. I pray for her future husband, who will have to listen to this shrill lady! At least she is cute.
Recipe for Corn Bread Muffins
Ingredients for Corn Bread Muffins
1 Cup Aunt Jemima Enriched Yellow Corn Meal
1 Cup Flour
2-4 Tbsp Sugar
4 tsp Baking Powder
1/2 tsp Salt
1 Cup Milk
1/4 Cup Oil
Directions for Corn Bread Muffins
1. Preheat oven to 425 degrees.
2. Then in the bowl of a KitchenAid mixer, or a large bowl, pour 1 cup corn meal.
3. Then dd 1 cup flour to the bowl with the corn meal.
4. Measure out 2-4 Tablespoons sugar and then add it to the bowl with the rest of the dry ingredients.
5. Add 1/2 teaspoon salt to the bowl.
6. Add 4 teaspoons baking powder to the bowl and then turn your mixer on low to combine all ingredients.
7. Measure and pour 1 cup milk into the dry ingredients and then mix to combine.
8. Add the egg and then mix to combine.
9. Measure 1/4 cup oil and add to the mixture, stir to combine on slow so the oil does not splatter.
10. Spray a muffin tin with non-stick spray, then using an ice cream scoop measure one scoop full for each. This is the easiest way I have found to make each corn bread muffin to be the same size.
11. Bake for 15-18 minutes or until a toothpick comes out clean.
Remove the Corn Bread Muffins from the oven and let them rest in the muffin tin for 2-3 minutes before removing as they can be very hot. Enjoy!
Recipe for Corn Bread Muffins
From Scratch Corn Bread Muffins
- KitchenAid Mixer
- Muffin Tin
- Non-stick spray
- 1 cup Aunt Jemima Enriched Yellow Corn Meal
- 1 cup Flour
- 2-4 Tbsp Sugar
- 1 Egg
- 4 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Milk
- 1/4 cup Oil
- Preheat oven to 425 degrees.
- In the bowl of your mixer, or a large bowl, pour 1 cup corn meal.
- Then add 1 cup flour to the bowl.
- Measure out 2-4 Tablespoons sugar and then add it to the bowl.
- Add 1/2 teaspoon salt to the bowl.
- Then add 4 teaspoons baking powder to the bowl and turn your mixer on low to combine all ingredients.
- Measure and pour 1 cup milk into the dry ingredients and then mix to combine.
- Add the egg and then mix to combine.
- Measure 1/4 cup oil and then add to the mixture, stir to combine.
- Spray a muffin tin with non-stick spray, then using an ice cream scoop measure one scoop full for each.
- Bake for 15-18 minutes or until a toothpick comes out clean.
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