Southern Corn Muffins


As promised in my Jambalaya post, here is the Southern Corn Muffins recipe!

Now, I know I usually claim that everything I make is yummy and delicious and amazing, but today I simply cannot.

These muffins were kind of bland (which may not be such a bad thing as my Jambalaya was mucho spicy!).

The bacon fat and corn kernels were a saving grace in these muffins, though not enough to enable them to stand alone.

I utilized the recipe for Southern Corn Bread (pg. 777) from the 1997 Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. I followed it almost exactly, but added frozen corn kernels, and baked in a muffin pan rather than a 9-inch cast iron skillet (which I unfortunately do not own), or a 8 x 8 glass baking pan.

Southern Corn Muffins

Prep: 10 minutes     Bake: 15 minutes     Yield: 12 muffins


Whisking in my buttercream

Whisking in my buttermilk

  • 1 tablespoon bacon fat

Whisk together thoroughly in a large bowl:

  • 1 3/4 cups stone-ground cornmeal
  • 1 tablespoon sugar (optional)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt (3/4 teaspoon if using buttermilk with salt)

Whisk until foamy in another bowl:

  • 2 large eggs

Whisk in:

  • 2 cups buttermilk

Optional add ins:

  • 1 cup frozen corn kernels


Fresh from the oven.

Fresh from the oven.

  1. Position a rack in the upper third of the oven. Preheat oven to 450 degrees F.
  2. Grease muffin pan with bacon fat. Place in oven until the fat smokes.
  3. Add the wet ingredients to the dry ingredients and whisk until just blended, fold in corn kernels. Pour evenly in to muffin pan.
  4. Bake until the top is browned and the center feels firm when pressed, about 15 minutes.
  5. Serve immediately!



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