These sweet corn muffins are made with simple ingredients from the pantry, and are the perfect side dish for soup or chili!
Hey friends! How’s the weather where you are? We got hit with some snow here in Portland over the weekend, and we’re expected to have snow on and off for the rest of the week. My kids had the day off school on Monday for President’s Day, and then snow days yesterday and today. Thankfully, we’re a little more prepared this year than we were last year, so we’ve been having fun watching movies together, drinking cocoa, and building fires in the fireplace. It’s so nice to have the extra time together, and it has been a fun little family break!
Of course, if it’s snowing outside, then soup is required for dinner. I have a ton of soup stored in the freezer from earlier in the winter, so dinner has been pretty quick and easy to whip together. Soup is one of my favorite things to freeze, and most soup recipes make enough for two dinners for my family, so it’s easy to immediately put half of it in the freezer for later. Even if I’m just reheating some soup, fresh bread is a must! I’ve already made a batch of french bread this week, but I always love a good quick bread recipe. Depending on the type of soup we’re having, we alternate between buttermilk biscuits and these sweet corn muffins. They’re light and fluffy on the inside, crisp on the outside, and have the perfect sweet corn flavor!
I love that I always have the ingredients for these muffins on hand, so they’re quick and easy to make. My kids love them and would happily eat them for breakfast, lunch, dinner, or dessert. We usually have a few leftover muffins, and the kids are always delighted to find one in their lunch the next day. I like them with butter and honey, but my kids and husband eat them plain or dipped in their soup. No matter how you eat them, they’re always delicious!
Sweet Corn MuffinsPrint Recipe
- 1/2 cup cornmeal
- 1 1/2 cups flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup oil
- 2 eggs
- 1 1/4 cups milk
- Preheat the oven to 375. Line a 12-cup muffin tin with paper liners and set aside. Whisk together the cornmeal, flour, sugar, baking powder and salt in a medium bowl. In a small bowl or measuring cup, mix together the oil, eggs, and milk. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Whisk together until just moistened and no dry spots remain. Bake 20-25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Serve warm.