Best Ever Corn Muffins
By: CHAROLETTEKD
“This recipe was handed down to me from my mother. It’s easy to make and the ingredients are probably already in your kitchen. Enjoy!”
MY NOTES:
Jack liked these a lot because they are not your traditional corn muffin! As he is not a fan of corn muffins or corn bread in general, I was grateful to find a recipe that he would eat happily with chili and soups. Very sweet and cake-like. If you are a purist about corn muffins, these are NOT for you, but most kids would love these, as I do myself, because they are soft and moist.
Ingredients
- 1/4 * 1/4 cup butter, softened
- 9 * 9 tablespoons white sugar (I used 6)
- 2 * 2 eggs
- 1 * 1 tbsp vanilla extract (I used 1 tsp)
- 1-1/4 * 1-1/4 cups biscuit baking mix
- 1/2 * 1/2 cup yellow cornmeal
- 2/3 * 2/3 cup milk
Preparation
Step 1
1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
3. In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups.
4. Bake in preheated oven for 20 to 30 minutes, until golden.