Sweet Corn Muffins

Happy Sunday.

My dad came over and the three of us [under Roma’s supervision] painted the living room back to white. It had been green for years, and it was time for a change. I’d been talking about it for months now, and all my home decor pins on Pinterest started to point to a recurring theme, so it was time. I dig it. It’s lighter, brighter, and bigger. I may be high on the fumes, too.

Dinner was at a local taco shop, El Burrito Azteca, and they now have a bar. Do you know much better a quesadilla is when you can wash it down with a Pacifico? The only thing that makes it even better is that they have two TVs that give priority to soccer. So. Excited.

These sweet corn muffins are the one you saw in the last post with the cauliflower soup. They’re simple and have a dense crumb. While the soup comes together, just throw them int he oven. It’s the perfect blank canvas corn muffin, too. You could add corn, cheese, jalapeño or any combination of them. I halved the original recipe from A Couple Cooks so I could eat two with every bowl of soup and not go overboard. I wrapped them individually in plastic wrap, and they kept just fine. They got more moist and dense as the few days wore on. They didn’t last much longer than that.

They aren’t Jiffy corn muffin sweet, but a couple steps below that. It was just what I was looking for.

Inspiration: A Couple Cooks


  • 10 tablespoons all-purpose flour
  • 6 tablespoons cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 10 tablespoons milk
  • 1 egg
  • 1 1/2 tablespoons raw honey
  • 1/2 tablespoon olive oil


Preheat the oven to 350°, and grease a muffin with six wells.

Whisk together all of the dry ingredients in a medium bowl. Add the wet ingredients, and stir until incorporated. Pour six equal amounts into the six muffin wells. I got them about half full or a little more.

Bake for 15 minutes until a toothpick comes out clear.

Allow to cool before removing from the pan and eating.