Corn muffins

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

As with any quick bread, you can mix the dry ingredients in the morning and leave the bowl on the counter; mix the wet ingredients, cover, and refrigerate until evening. Then when you’re ready to bake in the evening, just stir the wet ingredients a bit to break up the solidified butter and dump into the dry ingredients to make the batter.


  • cups (320 g) fine cornmeal, preferably stone-ground, white or yellow
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup (1 stick/115 g) unsalted butter
  • cups (360 ml) milk
  • 1 large egg
  • 1 cup (140 g) fresh or frozen sweet corn kernels



Preheat the oven to 425°F (220°C). Butter a 12-cup muffin tin or spray with cooking oil spray.

In a large bowl, whisk together the cornmeal, baking powder, and salt. Melt the butter, then add the milk and egg and whisk to combine. Pour the milk mixture into the cornmeal mixture and stir with a spatula until just incorporated; fold in the corn kernels. Pour into the muffin tin, filling the wells almost to the top. Bake until golden brown at the edges, 15 to 20 minutes. Let cool in the pan for 5 minutes, then loosen the edges of the muffins with a thin knife and pop them from the pan. Serve warm or at room temperature.