Monday, September 9, 2019

Corn Muffins

Hello... Is anyone still out there? 
It has been a VERY long minute since I posted anything here on this little blog of mine. I am sorry for that. When I took a little blogging break a year ago, I didn’t mean for it to last quite this long. 
We moved, twice actually. We moved from Vancouver Island back to Saskatchewan. We stayed with family for 9 months and finally just bought our very first house 2 months ago.
So suffice it to say, I have been out of my blogging element for way too long.
Time to get back on the horse, as they say, and what better horse to get back onto than Corn Muffins.

(is that weird cause muffins aren’t horses??  Anyway I am out of practice here, bare with me)

These little beauties are muffin perfection. They are crispy and golden on the outside and have a moist tender crumb on the inside. 
This recipe only has 8 ingredients, and other than the cornmeal they are all pantry staples. Now that I know how easy and delicious these Corn Muffins are, cornmeal is going to be a staple in my house.

What you need;
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¾ cup Cornmeal
¼ cup Milk (I used 2%)
1 cup all-purpose flour
3 tsp. baking powder
1 tsp. salt
1/3 cup sugar
1 egg, lightly beaten
¼ cup shorting (I used melted butter but my Dad always uses Canola oil and it makes no difference)
In a medium sized mixing bowl stir the cornmeal and milk together and let it sit for 5 minutes.
Heat the oven to 400 degrees. Spray a muffin tin with non-stick spray and set aside.
In a separate bowl, whisk together the flour, baking powder, salt and sugar.
Add the egg and shortening to the cornmeal mixture. 
Add the dry ingredients to the wet and stir gently to just combine. It will be lumpy and you don’t want to over mix it.
Divide the batter into 12 muffins.
Bake in the 400-degree oven for 20 – 25 minutes. Once they are golden brown and a toothpick comes out clean they are ready.
Cool in the pan for 2-3 minutes then transfer to a wire rack to cool.
The muffins will stay good for a day or 2 in an airtight container. 

These muffins are fantastic with a hot bowl of Chili or Soup, but my favorite is slathered with more butter than you really need and a healthy drizzle of honey. Lord help me, I could eat them all day.
This recipe is one of my Grandma Clarke’s. I love making her recipes. Following along her handwritten recipes always makes me feel like she is in the kitchen with me. 
I miss her...
I hope you make these muffins. They really are something to behold.
I hope to post another recipe next week now that I have my own kitchen and all my stuff unpacked.
Thanks for hanging in there with me.


  1. Yay, you're back! We missed you! These look great and would be a great accompaniment to lots of fall-and-winter dinners! Can't wait to try them!

  2. Glad you are back. I love your blog. I have made your Saskatoon berry crisp a thousand times!!!