*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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!
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!
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.
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.