Corn Muffins

There’s just the hint of corn flavor in these sweet muffins, which are not at all like corn bread in taste or texture. –Longfellow’s Wayside Inn, Sudbury, Massachusetts


1-1/2 cups sugar
Pinch of salt
2 tablespoons baking powder
3-1/2 cups bread flour
1 cup cornmeal
4 large eggs
1-1/2 cups milk
1/3 cup salad oil


Combine sugar, salt, baking powder, flour, cornmeal, eggs, and 1 cup milk until well blended. Add remaining ½ cup milk and the salad oil and mix for 3 minutes. Place in well-greased muffin tins and bake at 400 degrees for about 20 minutes or until golden.

Cooking & Recipes


Makes 2-3 dozen

Preparation Method

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