Corn Muffins

Things have been extra busy lately in my house. Leaving the house early in the morning and coming home hungry. I spend my drive home thinking of what I will make that evening. Today, I decided that I would take the time to make my mornings a little less hectic by making a batch of muffins for breakfasts throughout the week. I decided on corn muffins and searched my trusty Joy of Cooking when I got home. After reading a few, I decided to wing it and cobble a couple different ones together to make the texture and sweetness level I was craving.

After a long busy day, most people wouldn’t want to spend a lot of time in the kitchen but, for me, that is the most relaxing time of my day. I love the feeling of calm that comes over me in the kitchen. It is like there is nothing I can’t do, nothing I can’t fix, when I getting in the mood to cook.This isn’t because of an over inflated sense of confidence in the kitchen but rather a love of learning and experiencing new foods. I am by no means a trained chef or even a well rounded amateur. I just love food. Cooking it, eating, and, most importantly, sharing it with others. I make it my mission to learn the most about I can about the foods I love and keep on discovering new ones.

I love the sweetness that corn brings as both a savory or sweet ingredient. With the garden in full swing, the Roomies and I have been eating a lot of corn. Roasted, steamed, in soups and fried rice, every which way. You would think I would get sick of it…Nope! I just love it more and more. So much so that I made corn muffins to keep the theme going. These are buttery, slightly sweet muffins full of flavor to start the day off right (or to eat as a midnight snack with some berries and ice cream!). I can’t wait to have one of these in the car tomorrow morning! Maybe I will even top it with some Papaya Jam. Yum!

Happy Monday!

Corn Muffins

  • Servings: 12 muffins
  • Print

Fresh and hot!


  • ¾ cup cornmeal
  • 1 ¼ cup AP flour
  • ½ cup sugar
  • 2 ½ tbsp honey
  • 1 tbsp baking powder
  • ½ tsp salt
  • 2 eggs
  • 6 tbsp butter, melted
  • ¾ cup milk


  1. Preheat oven to 350* F; grease a muffin pan
  2. Stir flour, cornmeal, sugar, salt, and baking powder together
  3. Stir milk, honey, and eggs together
  4. Combine butter, wet ingredients, and dry ingredients and stir until just combined
  5. Divide batter into 12 muffin cups
  6. Bake 15-20 minutes, until a toothpick comes out clean

2 thoughts on “Corn Muffins

    • That is hard! I have so many that I kind of cycle through based on my mood and how healthy I feel like being on any given day. Haha. Corn muffins are one that I go back to time and time again. That and any muffin that tastes like cake! (Check out my cherry muffin recipe for that.)

      How about you? What are your favorites?

      Liked by 1 person

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