Corn Muffins

About this Recipe

This recipe makes super moist corn muffins that are great to serve up individually. It's so nice to have these smaller cornbread muffins because it's like everyone is getting their own individual cornbread loaf with the nice thin and smooth outside crust and the moist inside. As you're eating these cornbread muffins enjoy the moist texture and subtle sweetness of each bite. Historically, cornbread was cooked by boiling it in water for about 10 minutes or more. Much different from how it's made today by baking it in the oven. It's also nourishing to the body as well since corn is a whole-grain food that contains the bran, the germ and the endosperm of the corn which holds all of the nutrients.

Grandmother's Tips for Corn Muffins:

1. We used cornflour for these muffins which gave them a very smooth texture. You can also use a coarse cornmeal. The difference will be in the texture of the muffin. If you prefer more texture, substitute cornmeal for cornflour.

2. Cornmeal muffins go well with chili, chicken pie to name a couple dishes. They are also wonderful with butter and jam.

3. This is a great recipe to bring on a potluck meal.

4. Even the next day these cornbread muffins will be nice and moist and perfect if you reheat them.



Makes: 12 muffins

1 cup all purpose flour

1 cup yellow cornflour

2 1/2 teaspoons baking powder

1 teaspoon salt

2 eggs, slightly beaten

1 cup milk (you can use dairy milk or an alternative milk)

1 cup yogurt

2 Tablespoons honey

3 Tablespoons grapeseed oil (you can substitute melted butter or olive oil)


1. Preheat the oven to 375 degrees F.

2. Line you muffin tin with paper liners.

3. In a large measuring cup or mixing bowl combine the dry ingredients: flour, cornflour, baking powder and salt.

4. Stir together to combine.

5. Break open the eggs into another bowl and lightly beat with a fork.

6. Transfer to a larger bowl. Add the milk and yogurt to the eggs along with the oil and honey.

7. Use an electric mixer to mix the liquids together until well combined.

8. Add the wet liquids to the dry ingredients and use a spatula to stir together then use the electric mixer and beat until ingredients are combined.

9. Fill the muffins cups to 2/3rds fulls. (If you have more batter you can either put into more prepared muffin cups or you can pour the excess into a small greased baking dish)

10. Place the muffins into the preheated oven and bake for 20-30 minutes. (We baked for 30 but it depends on your oven and elevation.)

11. Test if it is done at 20 minutes by poking with a toothpick and if the tester comes out clean the muffins are ready.

12. Remove from the oven to a cooling spot. Let sit a couple minutes then gently lift the muffins onto their sides in the muffin tin and let them sit for a few minutes.

13. Remove the muffins from the tin and place onto a cooling rack.


Return to this Corn Muffins recipe or check out more recipes at Grandmother's Kitchen

Cornbread has always been a favourite homemade bread that's been made for hundreds of years. Originating with the Indigenous people, corn muffin are a recipe that have changed a bit over the years but still contains much of the same ingredients. The Iroquois people called corn, beans and squash The Three Sisters and the life givers. Their entire lives were strongly connected to these plants which they held sacred. They had hundreds of varieties of corn which they called Ó:nenhste. (1)

The Iroquois made many foods out of corn but Cornbread which they call Kana’tarokhón:we, is seen as their real food and it's still a traditional staple that provides a connection to their culture and history. Cornbread is used in ceremony, for example in weddings and it's shared on Sunday mornings with steak. The traditional way of making cornbread consisted of using ground corn that was cooked by boiling and washing in hardwood ashes. They also added beans to their cornbread recipes. The recipes for cornbread have changed a lot over the years including the addition of salt which wasn't something the Iroquois added to their recipes until the French came along.

References (1) Kana’tarokhónwe: Cornbread. Gerald Taiaiake Alfred (Oct. 7, 2014), Retrieved at:

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