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Corn Muffins

This recipe is by far the best corn muffin recipe I’ve tried yet.  They’re super moist, just sweet enough and it works perfectly in the giant muffin pan I have.  Using that pan, this recipe makes 6 huge muffins, but it would definitely work in a regular pan as 12 muffins.  What’s better is that these also freeze really well once baked – so, if you’re not up for eating 6 gigantic muffins all at once you can always save some for later.


  • 3 cups flour
  • 1 cup sugar
  • 1 cup cornmeal
  • 2 tbsp baking powder
  • 1 1/2 tsp salt
  • 1 1/2 cups whole milk
  • 1/2 lb (2 sticks) unsalted butter, melted and cooled
  • 2 extra large eggs
  • 1 tbsp honey


  • Preheat oven to 350°F
  • Either line 12 muffin cups with paper liners or, if you have an extra large muffin pan (one that makes 6 big bakery style sized muffins) spray the 6 cups liberally with nonstick cooking spray
  • In the bowl of a mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder and salt
  • In a separate bowl, mix together the wet ingredients: milk, melted butter, eggs and honey
  • With the mixer on low, pour in the wet ingredients until they’re just combined – be careful not to over mix
  • Spoon the batter into the paper liners (I always use an ice cream scooper to get muffins that are all the same size) – the cups should be all the way full
  • Bake for 30 minutes for 12 muffins and 30-35 for the larger muffins, until the tops are golden and crisp and a toothpick comes out clean
  • Cool slightly before removing from the pan

Source: Recipe adapted from Ina Garten