I have been searching for a solid corn muffin recipe for ages. Most of the recipes I tested were either too dry or too sweet. But, thanks to a mistake I made at the grocery store, I was able to achieve what I think is the perfect corn muffin. I accidentally bought corn flour instead of corn meal and decided to swap out half the corn meal in a recipe I was testing with the corn flour. The result is a moist corn muffin with just the right amount of texture and sweetness. These taste delicious warm with a little honey, butter or strawberry jam. They also freeze extremely well.

Ingredients:

• 1 cup flour
• 1 cup corn meal
• 1 cup corn flour
• 1 cup sugar
• 1 1/2 tbsp baking powder
• 1 tsp salt
• 1/2 cup salted butter, melted
• 1/2 cup oil (I use olive oil)
• 1 1/4 cups buttermilk
• 3 eggs, at room temperature

Method:

1. Preheat oven to 350F and line muffin tin with paper liners.
2. In a bowl, mix together the flour, corn meal, corn flour, sugar, baking powder and salt. Set aside.
3. In a separate bowl, whisk together the butter, oil, buttermilk and eggs.
4. Add the wet ingredients to the dry and mix until just combined.
5. Use an ice cream scoop to evenly fill the muffin cups with batter. Don’t be afraid to fill the liners to the top to get large, bakery style muffins!
6. Bake for 18-20 minutes, until the sides of the muffins are just lightly golden and a toothpick inserted in centre of muffins comes out clean.

*Yield: 12 large muffins