Corn-Meal Muffins

Corn-meal muffins are much healthier than plain white-flour muffins. Corn meal gives to muffins an attractive flavour and appearance and increases their food value slightly.


1/2 cup corn meal
1 cup flour
3 easpoons baking powder
2 tablespoons sugar
1/3 teaspoon salt
3/4 cup milk
1 egg
2 tablespoons melted butter


  • Slightly grease nonstick muffin pan (or place paper muffin cups in muffin tin) and set aside.
  • Preheat owen to hot (400º F or about 205º C).
  • Sift the flour, baking powder, and salt. Mix in the corn meal and sugar.
  • Add to these dry mixture the milk and the well-beaten egg, and stir in the melted butter.
  • Fill prepared muffin pans two-thirds full, and bake in a hot oven for about 20 minutes.

Makes 6 large muffins.

Real Cooking

Did You Know?
Muffins made from cornmeal are popular in the United States. Though corn muffins can simply be muffin shaped cornbread, corn muffins tend to be sweeter. Similar to the pan variety, corn muffins can be eaten with butter or as a side dish with stews or chili.

The corn muffin is the official state muffin of Massachusetts.

The blueberry muffin is the official state muffin of Minnesota. FREE Recipes