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Yankee Corn Muffins Recipe

Yankee Corn Muffins Recipe photo by Taste of Home

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These traditional corn muffins are perfect alongside the creamy casserole, but they really complement any meal. Topped with a little butter, fresh-from-the-oven treats like these never last too long around our house.—Barb Marshall, Pickerington, Ohio

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Yankee Corn Muffins Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

5 20 25

Ingredients

1 cup all-purpose flour
3/4 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup milk
1/4 cup canola oil

Directions

In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the egg, milk and oil. Stir into the dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 16-18 minutes or until a toothpick inserted near the center comes clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 muffins.

Nutritional Facts 1 serving (1 each) equals 211 calories, 9 g fat (2 g saturated fat), 31 mg cholesterol, 419 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Yankee Corn Muffins in Country Woman March/April 1996, p37

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Reviews for Yankee Corn Muffins

Yankee Corn Muffins

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Reviewed on Apr. 21, 2013 by Mandala35

These muffins were not good. Very bland. No taste. Try another recipe.

Reviewed on Apr. 16, 2011 by kellylhalt

These corn muffins are delicious. They are moist and while I've tried numerous corn muffin recipes, these are the best. Not too sweet but so good! I doubled and the recipe made 20, not 16, good-sized muffins.