As a Southerner, I’ve made and eaten a lot of cornbread. This recipe for corn bread muffins is my favorite. Adding a can of creamed corn to the cornbread batter adds more corn flavor and texture.
I prefer savory over sweet cornbread, so I don’t add much sugar to my cornbread, just 1 tablespoon. Add up to 1/4 cup sugar if you identify with sweet cornbread. If you live in the South, you might have a jar or can of reserved bacon grease dripping. If you like a savory corn bread, now is the time to dip into your drippings reserves. I also enhance the savory profile by adding garlic powder (omit if you’re aiming for a sweet cornbread).
Most people slather butter on their cornbread muffins when coming out of the oven. I love butter, but I really enjoy a few shakes of hot sauce on my cornbread. I always have leftover muffins when making this recipe, but your warming method is important. Reheating your leftover corn muffins in a microwave is a huge mistake. The microwave ruins the cornbread texture by making it gummy. I recommend toasting halves of a corn bread muffin or slowly reheating the muffins in an oven at 250F for a crisp warm muffin.
Creamed Corn Muffins
- 3/4 cup enriched corn meal
- 1 cups all-purpose flour
- 1 tablespoon to 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon garlic powder (optional)
- ½ teaspoon salt
- 1 cup buttermilk
- 1 egg beaten
- 1/4 cup vegetable oil or drippings
- 1 can creamed corn (14.5 oz)
- Vegetable oil spray
- Preheat oven to 425F.
- Blend all dry ingredients with a whisk. Stir in remaining ingredients until dry ingredients are moist.
- Grease muffin tin with vegetable oil spray..
- Pour batter into greased muffin tin and bake 25 minutes or until golden brown.
- Remove from oven and allow muffins to rest in the tin for a few minutes before serving with soft butter and/or hot sauce.