Corn muffins

My son likes corn muffins (I hate them). My wife is the baker in the family (I prefer to cook). She's made him corn muffins, but he complains they don't taste enough like corn muffins. He loves the ones from the supermarket bakery. I don't think my wife has any particular corn muffin recipe that she prides herself on, so we're trying to figure out how to "properly" make a corn muffin.

Any suggestions?

in those store bought jobbies, and nothing you do at home will satisfy him.

My favorite recipe uses heavy cream for the liquid and contains whole kernels of corn. They're still not supermarket muffins, but they're good.

I actually use Jiffy quite a bit because it makes a smaller quantity and it's cheap. I add corn, jalepeno's and sharp cheddar to the mix. They're great!

their products have been consistant for years and a good value.

corn-cob shaped molds? You know, the cast iron pan.

but it makes so much, I haven't had an occasion to make it. The recipe doesn't give the oven temp. but I suppose it would be the same as on the Jiffy box, though the 40 minutes sounds long. Hmmm??

It's suppose to taste like Boston Market's cornbread, so maybe it would be close to the supermarket corn muffins. There are other versions if you Google cornbread and Boston Market.

As found online:

"Boston Market" corn bread
Found this recipe on the internet... it called for yellow cake mix, but the butter mix adds a great taste. Tastes just like boston market! (When I made it, I used 12 muffins and 4 mini loafs)

2 boxes Jiffy corn muffin mix
1 box butter recipe cake mix
5 eggs
2/3 cup milk
1 1/3 cups water
1/2 cup butter (softened)

36 muffins
40 minutes 10 mins prep

I don't really care for sweet corn bread muffins but my son loves them.

been able to eat.

I make my cornbread with white cornmeal mix, buttermilk and an egg. Excellent with big Southern vegetable dinners, beans, chili, beef stew etc.

Boston Markets corn bread on the other hand tastes like dessert. I always save it for the end of the meal!

I think it bakes so long because of the cake mix and the loaf pans take longer than the muffin things anyway. My reg skillet cornbread takes 15 to 20 minutes in a 425 oven, but it makes a very crunchy bottom crust.

I know a kid who is resistant to home-made muffins for that reason -- not enough sugar to satisfy her sugar addiction. If you check the ingredients on the supermarket muffin package, I'd be interested to know how many grams of sugar are in a serving.

I hope you can help him get used to the nutty flavor of muffins as they should be made. Think bread, not cake!

My only responses of note have been to use Jiffy corn mix.

Should we just drop the "and baking" off of the group name???

Sheesh!

thanks for sharing. You didn't tell us what your SO made, you got a recipe for cake like muffins and you're blaming us?

sheeesh! indeed

without a mix of some sort. I happen to prefer Martha White over Jiffy because MW makes a white cornmeal mix and I prefer white to yellow.

Self rising cornbread (and the related packaged mixes) is one of the great inventions of the 20th century!!!!

Then one day I didn't have any so I followed the recipe on the container of corn meal. WoW! Never again will I use Jiffy mix.

It was so easy, too.

My spouse, a professional in the food field, makes his cornbread in a cast iron skillet. It gives such a crispy crust.




Cher

I invested in cornmeal for my pizza stone and since I have it laying around....

but I doubt my recipe would be palatable for an 8 year old.

So, I just doubled the sugar in the regular recipe, and he's loved them ever since.

Easy Corn Bread
1 1/4 c. flour
3/4 c. whole grain corn meal
1/4 c. sugar (I use 1/2 c. )
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1/4 c. veg. oil
1 egg

Whisk together the dry ingredients in one bowl and the wet ingredients in another bowl. Stir together just until combined.
Bake in greased muffin pans (or use paper cups)
400 degrees 20-25 mins.

-chef-

I use the recipe in Joy of Cooking but I throw in some canned creamed corn, some rosemary, and some cheddar.

From the side of the Albers Corn Meal box: Sweet, Moist Corn Bread (it has increased liquids and sugar and butter!)

1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup Albers White Corn Meal
1 T baking powder
1/2 t salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 T butter, melted

350 degrees
Combine dry ingredients. Combine wet ingredients. Sir wet into dry. 18-20 minutes for muffins.

I presume that yellow meal would work just as well as white.

and there are two camps on corn muffins...north of the mason dixon and south of it

remember was some that a college friend from Hawaii made--I wish I had the recipe now. She put raisins in it!