People Can’t Stop Talking About Ina Garten’s Corn Muffins—Here’s Why

Over the last couple years, we’ve had limited opportunities to host—and we’ve been missing it! But with gatherings slowly coming back, we’re all set to indulge in our favorite recipes, and we’re not alone when it comes to that.

The Barefoot Contessa herself, Ina Garten, recently posted on Instagram about having a small gathering with her famous corn muffins. She described it as “very restorative after years of isolation” and clearly, everyone on Instagram agrees.

The Instagram Post That Started It All

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A post shared by Ina Garten (@inagarten)

While the photo Ina posted is pretty simple—a cake stand with her perfect corn muffins on it—it’s gotten a whole bunch of people pretty emotional. One Instagram commenter said, ” “Isn’t it so nice to be with friends and family once again? We need each other so much.” Another commented, “Isn’t it just wonderful to be able to socialize around food again!? I couldn’t agree more! 👏”

Of course, the treats themselves were the star of the show! One fan said, “We love your corn muffins recipe @inagarten We have enjoyed them more than we should during the pandemic 😉” With that being said, these are definitely something we want to try making at home—so here’s the Barefoot Contessa’s famous corn muffin recipe.

How to Make Ina Garten’s Corn Muffins

via @inagarten/instagram, Getty Images

Ingredients

• 3 cups all-purpose flour
• 1 cup sugar
• 1 cup medium cornmeal
• 2 tablespoons baking powder
• 1-1/2 teaspoons salt
• 1-1/2 cups whole milk
• 1/2 pound unsalted butter, melted and cooled
• 2 extra-large eggs

Directions

Step 1: Prep the oven and tin

Preheat the oven to 350°F. Line 12 muffin cups with paper liners.

Step 2: Mix the dry ingredients

Grab an electric mixer with a paddle attachment, then combine the flour, sugar, cornmeal, baking powder and salt.

Step 3: Mix the wet ingredients

In a bowl, mix the milk, melted butter and eggs.

Step 4:  Combine wet and dry ingredients

With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended.

Step 5: Bake

Spoon the batter into each paper liner, making sure they’re filled to the top. Bake for 30 minutes, until the tops are crisp and an inserted toothpick comes out clean.

Step 6: Cool

Cool slightly and remove from pan. Serve with homemade raspberry jam (though Ina says store-bought is fine, too.)

Next up: Check out these other foods the Barefoot Contessa loves to cook!