I know that we Americans consume far too many carbohydrates, and I’d like to say that we are keeping them to a minimum in our household, but the truth is, we just love a good carb. So here’s a recipe for corn muffins that I adapted from AllRecipes.com. My kids call them cookie corn muffins, they are THAT good. I often serve these with soups and chili. And of course with lots of fresh raw butter slathered on top, when we have it.
Ingredients:
- 1/2 cup butter, softened
- 2/3 cup sucanant (or sugar)
- 1/4 cup honey
- 2 eggs
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat pastry flour
- 3/4 cup organic yellow cornmeal (only organic cornmeal is free of GMO corn)
- 1/2 teaspoon baking powder
- 1/2 cup whole milk
Directions:
- Preheat oven to 400 degrees F. Lightly grease a 12 cup muffin pan or use paper cupcake liners.
- In a large bowl, cream together the butter and sugar. Beat in the honey, eggs and salt. Mix in flours, cornmeal and baking powder. Stir in milk until batter is smooth. Spoon into prepared muffin cups.
- Bake in preheated oven for 20 to 25 minutes, or until tops of muffins are lightly browned.
Cookie Corn Muffins
INGREDIENTS:
- 1/2 cup butter, softened
- 2/3 cup sucanant (or sugar)
- 1/4 cup honey
- 2 eggs
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat pastry flour
- 3/4 cup organic yellow cornmeal (only organic cornmeal is free of GMO corn)
- 1/2 teaspoon baking powder
- 1/2 cup whole milk
INSTRUCTIONS:
Preheat oven to 400 degrees F. Lightly grease a 12 cup muffin pan or use paper cupcake liners.
In a large bowl, cream together the butter and sugar. Beat in the honey, eggs and salt. Mix in flours, cornmeal and baking powder. Stir in milk until batter is smooth. Spoon into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes, or until tops of muffins are lightly browned.
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These look great!
I would love to know where you score that huge jar of honey! We go through so much honey in this house.
Tess, I get it at a local whole food store. It’s local honey, and we do go through it FAST.
Oh, I love a good carb too! They sound delicious. I better hold onto this recipe.
Oh, yum! Those look good! By the way, have you ever crumbled your corn muffin in the bowl BEFORE you put the chili in it? Mmmmm. I love my chili with cornbread in it now.
I’m a sucker for a carb too. Just can’t give them up.
Shelly, no, but my kids were crumbling it on top of their chili the other night.
Yum. Can you share the cost of your sucanat, honey and raw butter (if you remember) so I can have a comparison?? I never know whether to order from Amazon or go searching all over town for a good price. Because when I first buy something I don’t even know what a good price is…if you know what I mean.
Melissa, the honey is usually around $14-$17 for a quart. It would be best to buy local if you can find it.
The raw butter ranges from $6 to $10 a pound, but can only be bought from a farm. You won’t find that online or in stores in most states.
The Sucanat, now that is actually a brand name that is going out of business. I got some on sale at Whole Foods, and I’m not sure what I paid for it. I want to try palm sugar, someone told me it doesn’t have such a strong taste. I knew the price at one point, but now I don’t recall. I’m sorry I’m not more help. I do think that when I compared, it was not cheaper on Amazon.
Corn Muffins… oh yes! I’m able to eat some carbs again and I can’t tell you how amazing my Ezekial bread tastes.
Nell
Oh those corn muffins look great!! And despite your technical difficulties, so does your blog!!
These look amazing! My mouth is watering now. I will be giving these a try for sure! Thanks for sharing!
Made these this morning. Yum!
Wow! I made these for dinner tonight (took me a while to find organic cornmeal) and just took a little taste. So delicious! Thanks for sharing it. The last “from scratch” corn muffins I made were a huge flop.
Love corn muffins and these sound great but I like to make cornbread cooking it in a cast iron skillet. Do you think this muffin recipe would fit work in an 8 inch cast iron skillet (or 10 inch)? Thanks.
Funny, I have my white flour and sugar (at least it’s organic, maybe) in the same Tupperware containers.
Have I ever mentioned that I made these with 1/2 cup coconut flour and 3/4 cup sorghum flour and they were still amazing?? It seems that in baking with coconut flour you always need to use a little less. I like this combo for muffins, bars and cookies because it doesn’t taste gritty or rice-y like many of the all-purpose gluten-free flours.
That is SO good to know! I tried them once with gluten free substitutions and they were like hockey pucks, lol.