Cheap Recipe: “Conehead” Corn Muffins

7 Apr

For a printable version of this recipe and complete ingredients listing, click here.

"Conehead" cornbread muffins
These fluffy cornbread muffins just keep rising!

If you celebrated Easter last Sunday with your family, chances are there’s a hambone sitting in your fridge right now with “bean crock” written all over it.

If that’s the case, I’ve got a great recipe for you today–the lightest, airiest corn bread you’ll ever try. It soaks up broth perfectly without going all gritty, and these muffins are bursting with a scrumptious savory onion flavor (instead of sweetnessno Jiffy mix in this post!).


Jane Curtain would be so proud.

Best of all, they look hilarious when they rise due to the extra leavener (what makes them so airy in texture), which is why I affectionately call them “coneheads.”

 Preheat your oven to 400 degrees. Grease a muffin tin with nonstick cooking spray.

Cornmeal and flour.

Cornmeal and flour mixture.

In a large bowl, combine about 1-1/4 cups all-purpose flour with 3/4 cup cornmeal. (Which color of cornmeal you use is a matter of personal preference. Yellow cornmeal is naturally sweeter than white cornmeal, though, so do proceed with caution!)

To mixture, add 1 Tbs. onion powder, 1 Tbs. baking powder, 1 teaspoon salt and 1 teaspoon sugar (for non-sweet variety–if making sweet version, use 1/4 cup sugar and completely omit onion powder…and then go have your head examined!).

Gently mix in lowfat milk.

Gently blend in the lowfat milk.

Chef’s Note: If you’re planning to substitute buttermilk for regular milk, be prepared to also swap around your leavening ingredients to balance your alkali to acid. For buttermilk cornbread, use 1 tsp baking powder and 1 tsp baking soda instead of 1 Tbs. baking powder only.

Once dry ingredients are well mixed, stir in 1 cup 2%  or skim milk, 1 egg and 1/4 cup cooking oil.

Add an egg.

Add an egg.

Stir only until egg is disbursed and all batter is uniformly wet; DO NOT OVERMIX BATTER.

The secret ingredient...onion powder!

And the secret ingredient is...onion powder!

Pour batter into muffin tins up to the 3/4-full mark. Bake about 18-22 minutes or until inserted toothpick/fork comes out clean.

Fill muffin tins.

Fill muffin tins.

Serve immediately with copious amounts of butter.

Individually wrap leftover muffins first in plastic wrap, and then place all wrapped muffins in a large Ziplock bag for storage.

Conehead corn muffins!

(High-pitched nasal voice:) "I summon you, Beldar--let us now consume mass quantities!"

Chef’s Note:

For a super-moist reheating experience, try this little trick I picked up years ago smuggling corn muffins home after my work shifts at Cracker Barrel:

Place 2 muffins on a microwaveable plate with 2 or 3 drops of water underneath each muffin. Nuke covered muffins for 20 or 25 seconds on high. You won’t believe how much moister your leftover corn bread will be!




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