I absolutely love corn muffins and corn bread! I’m always changing my recipe though to make it better. I use some slightly different ingredients like brown sugar and oatmeal flour to make a moist just sweet enough muffin. I adore using oatmeal flour to make my baked goods moist. It’s such a simple thing, but makes a huge difference.
Moistness is something hard to achieve in a baked good. Each food requires that one secret technique. If you’re not using fruit or vegetables then you have to find the chemical formula elsewhere. While corn muffins are delicious even when flaky and albeit a tad crunchy like corn on the cob, they’re even better when they don’t need heaps of butter. No one likes a corn muffin that sticks to their mouth rather than letting them swallow the morsels.
So, even the more corn wary members of our family are willing to eat these muffins. The jumbo size seemed threatening until they realized that the problem was solved. There is a downside as I now have to watch my corn muffins disappear at an alarming rate. Good thing they’re jumbo or one wouldn’t be enough to satisfy my cravings for this comfort food.
- 1 1/2 cups flour
- 1/4 cup oatmeal flour
- 1 cup cornmeal
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cup buttermilk
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup canola oil
- 1 large egg
- Preheat oven to 375 degrees. Grease 8 jumbo muffin cups or a dozen regular muffin cups. Set aside. Melt unsalted butter and set aside to cool.
- In a large mixing bowl, whisk together dry ingredients.
- In a medium mixing bowl, whisk together wet ingredients. It's okay if your butter isn't quite cooled, I never have the patience to wait for mine and these muffins turn out great every time.
- Add wet ingredients to dry ingredients and stir till just combined. Spoon into greased muffin cups.
- Bake at 375 degrees for 20-25 minutes or until golden brown. Serve warm.