Easy Homemade Cornbread Sticks
There is nothing that goes with a chilly Autumn Sunday morning than homemade corn muffins. This is the best corn muffin recipe that I’ve come up with. They are super simple to make, hearty, and smell amazing! Leftovers are the perfect complement to your favorite chili recipe!
For this recipe, I use a vintage cornstick cast iron pan. This recipe filled it, with enough left over for 3 large muffins. I will probably buy another cornstick pan, I really like these. Be sure to spray this with a non-stick cooking spray for easy removal.
Because I have had a few interesting experiences with rushing around the kitchen trying to pull together a recipe, and a couple of disastrous results, I like to gather all my ingredients first. Things go MUCH smoother! These are the items I used, but there are all kinds of organic products, high-end corn meals, farm fresh eggs and different oils you can use. These all worked perfectly.
For moist and hearty corn muffins, how you mix the ingredients may be as important as what you use. I combine the dry ingredients into a bowl and mix them up, and mix the eggs, milk and oil separately in a small bowl.
Add the eggs, milk and oil to the dry ingredients, mixing until moist, but being careful not to overmix,
I use a 1/4 c. measuring cup to scoop out the batter into the muffin stick pan. Fill them just to the top. I put the remainder into 3 large size muffin cups. If you don’t have muffin pans, you can also put the batter into an 8″ x 8″ pan if you prefer.
Bake in your preheated oven for 15-20 minutes. My oven is convection, so it can speed up the cooking time. The large muffins take a few minutes longer than the cornsticks. They should be just slightly browned…any more than this and they may be a little too dry. (Yes, this is me peeking.) The best corn muffin recipe is one that is slightly crisp on the outside, but moist on the inside.
Lodge Cast Iron Cornstick Pan, 7-stick, BlackCheck PricingBob’s Red Mill Baking Powder, 14 OunceCheck PricingPALMETTO FARMS Stone Ground White Corn Meal, 32 OZCheck PricingArtisanal Kitchen Supply 9Check Pricing
Let them cool for a few minutes, and gently remove them from the cornstick pan. I usually use a small rubber spatula to loosen ’em up.
Voila! These are so good with butter, honey or jam. In my house it’s a his and hers…he prefers raspberry jam, I prefer orange marmalade.
Sunday Morning Corn Muffins
Ingredients
- 1 1/4 Cups Flour
- 3/4 Cups White or yellow cornmeal
- 1/4 Cup Sugar
- 2 Tsp. Baking Powder
- 1/4 Tsp. Salt
- 1 Cup 2% Milk (You can use whole or skim as well)
- 1/4 Cup Vegetable oil
- 2 Egg whites (You can use 1 whole egg if you prefer)
Instructions
- Preheat oven to 400 degrees and spray cast iron muffin pan and muffin tins with non-stick cooking spray.
- Combine the dry ingredients into a bowl and mix whisk together
- Blend the egg whites, milk and oil in a separate bowl
- Add the egg white mixture to the dry ingredients, mixing just until moist
- Fill muffin stick pan until level; the remaining batter can be divided between 3 large muffin tins. (You can also cook this in a 8" x 8" pan, or in 12 regular muffin tins)
- Bake 15-20 minutes (muffins take longer than corn sticks) until lightly browned
- Remove from oven, let cook for 5 minutes and gently remove from pan
Enjoy! If you like this recipe, try my personal favorite, Morning Glory Muffinsas well as a number of my culinary faves here!
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