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June 11, 2012

Make Your Own: Corn Muffin Mix



Hubby and I like our chili served on top of rice, with cheddar cheese on top and corn muffins on the side. My favorite corn muffin mix came in a blue and white box.

I can remember when those boxes cost 25c - I'm really dating myself, aren't I? They're a lot more expensive now. I've been working on making a comparable substitute from scratch - regular old cornbread recipe just doesn't work. We like our muffins to have a hint of sweetness and have that slightly cake-like texture. I'm very close. I think the texture depends on the brand of cornmeal you use, so if your first attempts aren't quite "it" just change your cornmeal brand.

Our taste test results with this recipe: very good! The amount of liquid added varies a bit too, depending on the cornmeal and even on the humidity in the kitchen, similar to making bread. Start with the amount in the recipe below and add more if needed.

Since we liked them, I made up a few mixes to have on the shelf. Here's the recipe:

Corn Muffins

Just measure and combine the dry ingredients and put in a pint-size Mason jar or zip-top bag:

2/3 Cup Flour
1/2 Cup Yellow Cornmeal
3 Tablespoons Sugar
1 Tablespoon Baking Powder
1/4 teaspoon Salt


Write the directions on the bag or make a label for the jar, or just put a piece of paper with the directions inside:

In a bowl, mix:
1 egg
1/3 Cup milk (add a bit more if the batter seems too thick, but don't overdo it! I've had to add up to two additional tablespoons)
2 Tablespoons olive oil

Add the muffin mix and stir to combine. Don't over-stir. Let the batter rest while you line a muffin tin with paper liners, then spoon the batter evenly into six of the muffin cups. Bake at 400°F for 15-20 minutes. Makes 6 muffins.




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