Corn muffins are one of those things that can be eaten with other foods or can be eaten as a snack by themselves. Some people like to make them sweeter than others.
Some of the foods people believe corn muffins go especially well with are beans, cabbage, chili, fish, greens, pork and sauerkraut. Others prefer them over crackers when they have soup. My paternal grandfather loved pouring thick, ice-cold, unpasteurized milk over his sliced corn muffins, then topped them with fresh fruit.
Try this recipe for microwave corn muffins, then eat them with whatever you prefer.
- 3 Tablespoons margarine or butter, softened
- 2 Tablespoons sugar
- 2 eggs
- 1 ¼ cups buttermilk baking mix
- ⅔ cup yellow cornmeal
- ½ teaspoon salt
- ¾ cup milk
- Place paper liners in 6 muffin cups, 2 ½ x 1 ¼ inches or 6-ounce custard cups. Arrange cups in circle on 12-inch plate.
- Mix margarine and sugar.
- Beat in eggs, 1 at a time; mix in remaining ingredients.
- Beat vigorously (batter will be slightly lumpy).
- Fill muffins ½ full.
- Microwave uncovered on high (100%) 1 minute; rotate plate ½ turn.
- Microwave until tops spring back when touched lightly and are almost dry, 1 ½ - 2 minutes longer.
- Let stand 1 minute; remove to rack.
- Repeat with remaining batter and additional cupcake liners.
Makes 1 dozen muffins