A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.

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  • In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.

  • Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

Nutrition Facts

154 calories; protein 3.1g 6% DV; carbohydrates 22.5g 7% DV; fat 5.9g 9% DV; cholesterol 17.1mg 6% DV; sodium 196.1mg 8% DV. Full Nutrition

Reviews (689)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/25/2003
I have also been tweaking this recipe some by adding an extra quarter cup of cornmeal and substituting buttermilk for regular milk - it gives it a cakier appearance and moistens it a little. I can't leave well enough alone. Thanks. Read More
(465)

Most helpful critical review

Rating: 2 stars
08/18/2003
These came out very dry and hard. Read More
(47)
826 Ratings
  • 5 star values: 533
  • 4 star values: 194
  • 3 star values: 59
  • 2 star values: 27
  • 1 star values: 13
Rating: 5 stars
11/25/2003
I have also been tweaking this recipe some by adding an extra quarter cup of cornmeal and substituting buttermilk for regular milk - it gives it a cakier appearance and moistens it a little. I can't leave well enough alone. Thanks. Read More
(465)
Rating: 5 stars
07/12/2003
I was looking for a quick, minimal mess recipe to whip up for breakfast on Father's Day. This recipe just messed up one bowl, baked off beautifully (I made them mini muffins) and were a big hit for our cowboy theme Father's Day for Dad. The kids loved them and they were moist and sweet. They popped right out of the muffin pan without any resistance. I will keep this recipe handy for future use. Read More
(274)
Rating: 5 stars
08/31/2009
WhooEEEE, are these good! I don't eat corn bread or corn muffins often (like maybe twice in my life) but given THESE corn bread muffins I may just be enjoying them more often! I made just half the recipe, but still used 1 whole egg, and reduced the sugar by 2 teaspoons. In a full recipe, this would mean using 2 eggs rather than one, and reducing the sugar by a good tablespoon. To this half recipe I added about 1/2 cup of a 4-cheese Mexican Cheese Blend and a chopped, small jalapeno pepper. I used a stone ground corn meal, which added great texture, and the extra egg made these deliciously moist. The cheese and jalapeno provided exceptional flavor and added color and interest. So simple to throw together I don't know why anyone would use a boxed mix (especially since I've heard reports of bugs coming along in the box for the ride!) Great recipe Doug! Thanks for sharing! Read More
(257)
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Rating: 5 stars
01/13/2012
Oh my! These corn muffins are fabulous and while the title implies "basic" or simple I have to say they're simply delicious and a great base for whatever whatever add-in suites your tastebuds. Being that this was my first time making these I went the pure route. I did however use 1 1/4 cup of cornmeal and 3/4 cup of flour veg. oil (no canola on hand) and subbed buttermilk for the regualr milk. The result was nothing less than a wonderful moist muffin that melts in your mouth. These would be great as a side to BBQ pork chili soups and stews. The leftovers were equally good with butter and jelly in the morning with a cup of tea. Thanks Doug for a wonderful recipe! Read More
(106)
Rating: 4 stars
03/08/2011
I followed the recipe exact only cooking it in my cast iron skillet. I did add a couple tablespoons of butter to the skillet and melted it in the hot oven before pouring the batter in. This came out a little dry. Next time, I might add a couple tablespoons of honey and a little more milk. Read More
(80)
Rating: 4 stars
06/21/2003
Very good recipe! I made these while talking over the counter the recipe is easy! I will make these again. Read More
(68)
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Rating: 5 stars
04/14/2003
Delicious!! Not dry at all and not too sweet (as I was afraid it might be). This will be the recipe I use from now on. Read More
(66)
Rating: 2 stars
08/18/2003
These came out very dry and hard. Read More
(47)
Rating: 5 stars
08/11/2007
These were really good corn muffins, but I did follow a couple of other readers' suggestions: I added 1/4 cup of sour cream, 1/4 teaspoon vanilla, 1 tablespoon brown sugar, and 1/2 cup shredded cheddar cheese. Thanks to arlynlovesrecipes for the ideas! They turned out sweet, like I wanted, and quite moist. I'm very happy with this recipe. Read More
(43)