Bake Corn Muffins

Making corn muffins is an easy task that almost anyone can do. They are ideal for young adults to learn how to prepare mixes from scratch and to bake muffins. They are a wonderful treat for a small party or just for fun! Read this article to learn how to make a savory batch of corn muffins!

(Recipe yields 12 servings)

Ingredients

  • 1 1/2 cup (192 grams) all-purpose flour/ plain flour
  • 2 cups (402 grams) sugar
  • 3/4 cup (24 grams) cornmeal
  • 1 tbs (14 grams) baking powder
  • 1/2 tbsp (9 grams) salt
  • 3 eggs
  • 1/3 cup (68 grams) shortening
  • 1 1/2 cup (355 milliliters) milk

Steps

  1. Mix all of the dry ingredients together.
  2. Crack and add the whole eggs, (how to break an egg) shortening, and half of the of milk to the dry ingredients. Beat for one minute.
  3. Add the remainder of the ingredients.
  4. Use a beater to mix until just blended.
  5. Grease a muffin pan lightly or line with specialty paper cups.
  6. Fill the molds 3/4 of the way with the mix.
  7. Bake at 350 degrees F (180 degrees C) for 25-30 minutes.
  8. Check to see that they have been fully baked. To do this, insert a toothpick into a muffin to check if it comes out clean. If so, they are done. If not, add a few more minutes.
  9. Eat or serve warm. Add a slice of butter for a richer taste!
  10. Finished.

Tips

  • These are delicious when they toasted.
  • If you want only 6 corn muffins, divide every ingredient by 2; if you want 24, multiply them by two.
  • If you want to make it in loaf form, add approximately ten minutes to the baking time.
  • If you have Bisquick on hand, you can skip using the flour, baking powder, salt, and shortening listed above.

Warnings

  • Avoid baking the muffins for too long or they will burn and blacken.
  • Take caution not to over-mix the corn muffin batter or the muffins will end up dry and hard.

Things You'll Need

  • Bowl
  • Whisk
  • Muffin tin

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