These Sweet Corn Muffins are just on point.
A few years ago, I went on a weekend trip to Moab, Utah, to do some rock-climbing, hiking, hippie-watching….you know, all the typical Moab-ish activities. While I was there, I had a life-changing experience.
I ate a corn bread muffin from the Blue Pig.
Ok, maybe not life changing but kind of, actually yes…it was life changing, because I’ve never thought of corn bread the same since that moment. I’m telling you, that scrumptious little morsel of a muffin had my heart at the first bite. We finished our meals and then proceeded to order a dozen more corn muffins because we have absolutely no self-restraint when it comes to sweet corn muffins sent straight from corn-bread heaven.
To this day, I still have not come across a recipe that rivals the Blue Pig muffins, but I will say, these Sweet Corn Muffins do come awfully close. They’re super-de-duper moist and when you bite into them, little pops of frozen corn explode in your mouth. Then the cheesy goodness creeps in and before you know it, you’ve eaten an entire pan-full of muffins. Corn muffins though, not choco chip, so it’s all right.
- 2/3 cup cornmeal
- 1 1/4 cup flour
- 1/3 cup sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1/3 cup canola oil
- 1 cup milk
- 3/4 cup frozen corn
- 2/3 cup grated cheddar cheese
- Preheat oven to 350 degrees.
- Grease a muffin pan and set aside.
- Blend all ingredients together and pour evenly into the 12 muffin tins.
- Bake for about 12 minutes, until a knife inserted in the middle comes out clean.