The other day I was contimplating what to make for dinner when I realized that I hadn't made Corn Muffins in months. How could I forget about them? My kids love them and they are quick to make. Two out of three of my kids cheered when they saw them come out of the oven. I was a hero!
These Corn Muffins are slightly sweet because of the sugar and a bit more dense than traditional corn muffins because of the white whole wheat flour. This recipe can also be made in a 8X8 baking pan, but I prefer to make them into muffins because they are less crumbly for the kids to eat.
Corn Muffins
1 cup corn meal
1 cup white whole wheat flour (or all purpose flour)
2 Tbsp. sugar (raw or white)
1 Tbsp. baking powder
½ tsp. salt
1 cup milk
1 egg
¼ cup melted butter
Measure dry ingredients into a bowl. Add milk, egg, and melted butter. Stir, just until combined. Scoop into a greased muffin pan. Bake at 425ยบ for 12-15 minutes, or until lightly golden. Cool for 10 minutes, then remove from pan. Serve warm with butter. Yield: 12 muffins
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