Old fashioned not-sweet corn muffins

Old Fashioned Not-Sweet Corn Muffins

These muffins take just minutes to prepare. They're perfect for mopping up gravy or eggs - or just about anything else. 

Course Bread
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Author Laura


  • 3/4 cup yellow cornmeal
  • 1 1/2 cups all purpose flour, sifted
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 egg, lightly beaten
  • 1 cup milk, preferably whole
  • 4 tablespoons melted butter or shortening, or vegetable oil


  1. Preheat the oven to 400 degrees F. Lightly grease muffins tins. (I used paper liners and found that it would have been better to lightly spray those to prevent sticking. Spray may not be required with aluminum liners.)

  2. Whisk together the dry ingredients and set them aside. 

    Dry ingredients for Old Fashioned Not-Sweet Corn Muffins
  3. Mix the liquid ingredients together. 

  4. Add the liquid ingredients to the dry ingredients, mixing only until they are combined. 

  5. Spoon the muffin batter into the tins and bake for about 20 minutes, or until a toothpick inserted into a muffin comes out clean. 

    Batter for corn muffins ready to bake.