Corn Bread is a classic southern staple. It is usually made as one large bread, then sliced to serve. But my favourite way of making Corn Bread is as muffins. These babies will take you just 10 minutes to prepare to pop into the oven. They are sweet (not overly sweet – I am a savoury gal!), super moist, and not crumbly.
My version of corn bread is not made the traditional way which is drier. While I love the traditional Southern Corn Bread (perfect for slopping up sauces!), my version is much more moist. So moist in fact that they can be eaten plain – not even butter is required!
“I’ve made these at least 50 times and they have worked every time. They are foolproof!”
I’ve travelled in America a few times and visited a number of the major cities as well as some off-the-beaten-track ones. And each time, 95% of my itinerary was food driven. From the South American food carts in Queens, Katz’s Deli in Manhatten for their infamous pastrami, crabs and seafood chowder in Chesapeake Bay, Ben’s Chili Bowl in Washington (read more about my ravings here), Cuban in Miami, the best darn BBQ I’ve ever had at a roadside shack in Dallas (way off the beaten track, and worth every wrong turn we took!), serious Creole comfort food at Mother’s in New Orleans, Chinatown in San Fran, proper Mexican in LA….the list goes on and on.
I am nuts about the food in America. The variety just blows me away. I could spend a year just happily eating my way across America! Hmm….blog idea??!
It was on one of my first visits to the US that I discovered corn bread. Corn bread is not huge here in Australia, though slowly becoming more popular. At least, certainly amongst my friends and family because I make it so regularly!
“These corn bread muffins really taste of corn. They are sweet (but not overly sweet), moist and not crumbly at all.”
Traditionally corn bread is made in a skillet with corn meal and buttermilk, does not have canned creamed corn in it and is not sweet at all. But over time, as with many traditional dishes, corn bread has evolved and now it comes in all sorts of form – baked, fried, steamed, even grilled.
My cooking philosophy is – go with what rocks YOUR boat! Like my Shredded Beef Chili Con Carne, which I make in a slow cooker with shredded beef instead of ground beef because a) it’s convenient b) it is so super juicy and the shreds of beef are perfect for soaking up the rich, spicy sauce.
And this is the corn bread recipe that works for me. I’ve made it probably 50 times over the last decade and it has never, ever failed me so I consider this to be a foolproof recipe. It is sweet (not overly sweet – I am a savoury gal) and the muffins come out really moist and not too crumbly.
I eat my muffins plain as a snack, they don’t even need butter. And it always appears as a side whenever I serve my Chili Con Carne and of course any Southern food. 🙂
I made these to show on the side of the Shredded Beef Chili Con Carne. They go so well together I was then inspired to make a Chili Con Carne Corn Bread Pie which is a pie with leftover chili con carne topped with corn bread. I used this exact corn bread recipe.
Love to hear what you think! Leave a comment below if you have any questions and I’ll be sure to respond!
- 1/2 cup melted butter (125 ml / 115 g)
- 3 eggs
- 1 cup milk (250 ml)
- 1 CUP of canned creamed corn (250 ml) (NOT 1 CAN!!!)
- 1/2 cup (60g) cornmeal (called polenta in Australia) (Note 1)
- 1 1/2 cups (225g) self raising flour (or 3 tsp baking powder plus 1 1/4 cups + 3 tbsp of plain flour)
- 1/2 cup sugar (110g)
- 1/4 tsp salt
- Spray oil
Preheat oven to 180C/350F.
Spray a 12 hole standard muffin tin with oil.
Combine dry ingredients in a bowl and give them a quick stir to combine.
Add wet ingredients and mix until combined.
Spoon the batter into the greased muffin tray.
Bake in the oven for 15 to 20 minutes or until the top is golden brown.
Remove muffin tray from the oven. Let the muffins cool in the muffin tray, then remove.
1. Polenta is a porridge-like side dish that has a consistency like a very loose creamy mashed potato. It is to Italians what Mashed Potato is to other countries. Polenta is made from cornmeal which is ground corn.
In Australia, cornmeal is labelled as "polenta" in most supermarkets.
2. Make sure you cool the muffins in the muffin tin because they are quite delicate while they are hot because these are so moist. As they cool, they firm up. They are best served at room temperature or warm.
3. REHEATING: These are considerably more moist than traditional Southern Corn Bread so they are terrific for reheating. Line a plate with several pieces of paper towels, put muffins on plate then microwave for 1 minute or until just warm (don't reheat too much, just until quite warm).