Perfect Corn Muffin Mix Recipe (2024)

Any thoughts on buttermilk instead of whole milk?

Yum! These proportions are nearly identical to the cornbread recipe I've used for years.
I use olive oil instead of butter, use plain yogurt instead of milk, and cook it in a preheated cast-iron pan. (Mine is a riff off a recipe from a old NC Jr. League cookbook.) I like medium grind cornmeal from a bulk bin -- adds good texture and corn taste.
I recommend keeping it in the freezer to keep the cornmeal from going rancid.
(And all my Southern relatives put a bit of sugar in their mix.)

How long will this keep in the pantry?

Nonsense. First of all Roundup is applied to the soil and is very short lived. It is not sprayed on the plant and is not present in plant tissues. Organic does not mean pesticide free! The majority of modern pesticides do not leave harmful residues, and many “organic” or “natural” pesticides – including sewerage or fungicides – are far worse for the environment than more tested synthetic chemicals. Sorry to go on a rant; I can't just ignore this misinformation.

How many muffins does this recipe yield?

Forgive me, but I've never seen the point of making cornbread/muffin mix. It takes all of 2 minutes to pull out and mix the cornmeal, baking powder, salt, flour (if using), and sugar (if using). During this time, the oven is heating up and you're melting the butter or bacon fat. Then you have to mix fat, milk, and eggs with the dry ingredients. Unless you're very slow, the oven is still heating up.

I was born, raised and still live in Southwest Virginia. I put sugar in my cornbread and I don't care if this makes me less of a southerner.

You should check it after 15 minutes, then again at 20 minutes. There should be no batter clinging to the tester, but a few crumbs are ok. The top should be golden but not too brown. Good luck!

I’ve made these muffins several times, and they are delicious. The one modification I make is to add “only” 1 stick of butter instead of 1 1/2 sticks. The muffins are still plenty buttery and indulgent. I also use a mini-muffin pan, and I end up with roughly 32 mini-muffins. I bake these at 350 for 18 minutes.

I've made these more than a few times, and as someone else has pointed out, they make more than 12. Anyway, based on your question, I decided to do a small batch today. I always use jumbo muffin tins, and add frozen blueberries. If you have a food scale (a really good idea for baking) just use approximately 7 ounces of the mix, 3/4 c. milk, one egg, and 3 oz of melted butter. This will make 3-4 jumbos (not even close to those huge cafe muffins). Bake @ 350 for 23-25 minutes

another fail for me. I thought I made the mix exactly as directedbut this resulted in hockey pucks so everyone kind but disappointed.What did I do wrong?

Well then -- don't make this mix.

I’m wondering what grind of cornmeal is best - medium or fine?

As a southern cook, I say there is no hard and fast rule about sugar in cornbread. I like cornbread with peas and/or greens. If that's what I am having for dinner, I don't want sweet cornbread. If I am eating cornbread made by someone else, and it is sweet, and I happen to have some leftover, or in a take-out box, it makes a fine breakfast halved and toasted with butter. Cook it as you enjoy it. But if you like it sweet, why not just keep a small box of Jiffy around?

Nice corn muffins, but wow too much butter (and I love butter). Next time I’d reduce the butter by half, and sub honey for sugar. BTW used a scale to weigh ingredients.

The dry ingredients are the easiest part. If this recipe makes only 12 muffins, I would either make several batches of dry mix in advance, or I would go ahead and make the complete recipe, fresh. If you make several batches of dry mix, refrigerate or freeze each batch separately so that it is premeasured and ready to use. Also, you can add kernels of corn, cut from ears and pureed until smooth (about 2¼ cups), to the mixture; this is especially good, baked in a tempered iron skillet.

Followed recipe exactly and it turned out tasty and the best version I have tried. Rich and eggy with crunchy corn.

My best friend has a problem with gluten and I'd love to try to make a gluten-free version of this, if that is even possible? Could I substitute almond flour or another gluten-free ingredient for the all-purpose flour in this recipe? I'm a gluten-free newbie, so I apologize if this is a dumb question...

Here's some real heresy. Sometimes I substitute honey, or use a blend of brown sugar and white sugar, instead of using all white sugar. I use canola oil or olive oil (not extra virgin) instead of butter. And I substitute two or three tablespoons of bran for an equal amount of the cornmeal for a nutty flavor (and extra fiber). If you add bran, soak it in water first, and add a bit more milk to the batter.

A corn muffin - a sweet breakfast muffin - is not the same as cornbread. One is familiar to people in the Northeast, the other a Southern staple. Different recipes.

I have been making corn bread for ages..never with yellow corn meal only white corn..never with butter, only vegetable oil, and never with sugar. I would imagine corn muffins is just about the same recipe as cornbread.. Some times I add fresh corn and cheese....you will be soooo happy. From a good ole southern ( I use to say "girl") elder.

You could add 1 cup blueberries and then you'd have blueberry corn muffins which are about the best thing you can put in your mouth. Might take a few more minutes to bake. That looks like a lot of butter, I bet you can get away with using 4T butter which is the fancy recipe on my bag of Indian Head corn meal.

Way too much sugar for my taste although the proportion of flour to cornmeal is good.

From the great state of Virginia: my cornbread is 1c stone ground cornmeal, 2 hefty spoonfuls of white flour, some baking powder, some salt. I don't add sugar but that's up to you. Quite a bit of butter or bacon grease melted in a cast iron skillet. Bake at 450 for about 15-20 min. Or you can even do 500 for 10 minutes. It's flat, not fluffy, crispy on the edges, and full of the rich taste of good cornmeal and your fat of choice. Mmmmm...think I'll make some tonight!

Used 1 cup whole milk and 1/2 cup Greek yogurt. Flour was GF one for one Bobs Redmill. Also 1 stick butter( not 1 and 1/2) and small individual container of applesauce. Also used scale to measure ingredients. Super easy.Really good!!

Weighed ingredients. Perhaps a smidge too much liquid though. Resist over-mixing,or hockey pucks ensue. I used a mix of buttermilk and milk. If using buttermilk, slightly reduce baking powder and add 1/4tsp of baking soda. I add 2tsp of molasses fora hint of complexity. Lovely flavor.

The muffins were delicious but made way more than 12 if you only fill the muffins cups halfway. Very corn-y flavor and moist. Didn’t rise as much as I was expecting with baking powder and two eggs. Excited to try them again but with buttermilk.