I have a love-hate relationship with corn muffins and corn bread. I love the idea of serving them with soup or chili, but I usually hate the way they turn out. All the recipes I’ve tried in the past have been either too bland or too dry, or even worse, a combination of the two.
So I decided to see if I could remedy that problem by combining a few recipes and adding a smoky spice blend. The final result was definitely not bland and was probably one of the best flavored corn muffins I’ve ever had. The texture was still a bit dry, but not nearly as dry and crumbly as all my previous attempts. For now, I’m happy with this Smoky Corn Muffin recipe being my go-to.
Smoky Corn Muffins
- 1 1/2 t. paprika
- 1 t. cumin
- 1 1/4 c. flour
- 3/4 c. corn meal
- 4 T. sugar
- 4 t. baking powder
- 1/2 t. salt
- 1 c. milk
- 1 egg
- 1/4 c. vegetable oil
- 2 – 3 T. diced green chilies (from a 4 oz. can)
- Melted butter, optional
1. Pour paprika and cumin in a small, dry skillet. Heat over low heat until fragrant, shaking pan or stirring frequently, about 3 minutes.
2. Combine all the ingredients in a bowl and stir just until well combined.
3. Fill greased or lined muffin tins 3/4 full. Bake at 425 degrees for 15 – 18 minutes, until fully cooked and lightly golden brown.
4. If desired, brush the tops of the muffins with melted butter while still warm.
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