Corn Muffins

    30 minutes

    Cornmeal is used in this easy and fairly plain muffin, it can be jazzed up with chilli, cheese, olives or similar - I usually just like them as is.

    583 people made this

    Serves: 12 

    • 1 cup cornmeal flour
    • 1 cup (125g) plain flour
    • 1/3 cup (90g) white sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 egg, whisked
    • 1/4 cup (60ml) canola oil
    • 1 cup (250ml) milk

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 200 degrees C. Grease muffin tray or line with paper muffin cases.
    2. In a large bowl mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk then stir gently to combine. Spoon batter into prepared muffin cups.
    3. Bake in the preheated oven for 15 to 20 minutes or until a toothpick inserted into a muffin comes out clean.

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    Reviews in English (630)


    I have also been tweaking this recipe some by adding an extra quarter cup of cornmeal and substituting buttermilk for regular milk - it gives it a cakier appearance and moistens it a little. I can't leave well enough alone. Thanks.  -  17 Nov 2000  (Review from Allrecipes USA and Canada)


    I was looking for a quick, minimal mess recipe to whip up for breakfast on Father's Day. This recipe just messed up one bowl, baked off beautifully (I made them mini muffins) and were a big hit for our cowboy theme Father's Day for Dad. The kids loved them and they were moist and sweet. They popped right out of the muffin pan without any resistance. I will keep this recipe handy for future use.  -  16 Jun 2002  (Review from Allrecipes USA and Canada)


    WhooEEEE, are these good! I don't eat corn bread or corn muffins often (like maybe twice in my life) but given THESE corn bread muffins I may just be enjoying them more often! I made just half the recipe, but still used 1 whole egg, and reduced the sugar by 2 teaspoons. In a full recipe, this would mean using 2 eggs rather than one, and reducing the sugar by a good tablespoon. To this half recipe I added about 1/2 cup of a 4-cheese Mexican Cheese Blend and a chopped, small jalapeno pepper. I used a stone ground corn meal, which added great texture, and the extra egg made these deliciously moist. The cheese and jalapeno provided exceptional flavor and added color and interest. So simple to throw together I don't know why anyone would use a boxed mix (especially since I've heard reports of bugs coming along in the box for the ride!) Great recipe Doug! Thanks for sharing!  -  31 Aug 2009  (Review from Allrecipes USA and Canada)