Corn Muffins

cornmuffinsServe these muffins hot, right out of the oven. Perfect with chili, stew, or even breakfast.


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1/2 tsp lemon juice
  • 1/2 tsp vanilla extract


  1. Preheat oven to 400°F.
  2. Combine the cornmeal, flour, sugar, baking powder, and salt. Add the remaining ingredients and blend until smooth.
  3. Fill a 12-cup muffin pan with paper liners and fill the cups 2/3 full of batter.
  4. Bake for 25 minutes or until muffins are golden brown. Serve warm.


  • Poke tiny holes in the baked corn muffins and pour 4 tablespoons (1/2 stick) of melted butter onto the cornbread before serving.
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