Thanksgiving Corn Muffins

These have to be the best corn muffins.

My son told me that he learned in school that we have corn muffins, cranberry sauce, roast turkey, and bread stuffing on Thanksgiving. “Just four things.” So, he wanted to make all four things with me on Thanksgiving. We made the cranberry sauce and the corn muffins (and chocolate cake, just because). We still have to make the stuffing.

I love the Homesteader cornbread recipe on Allrecipes. I have used it as the basis for pumpkin corn muffins (excellent). Muffins are not as moist as the Homesteader cornbread baked in a large pan, but on the flip side, you do have more yummy crust.

Here is the way I made the Homesteader conbread recipe into regular corn muffins:

Corn Muffins
adapted from the recipe for Homesteader Cornbread submitted by Willowsmom99 to

  • 1 cup cornmeal
  • 1-2/3 cups rice or soy milk
  • 1-1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/3 cup sugar
  • 1 egg
  • 1/3 cup vegetable oilCombine the cornmeal and rice milk. Let this soak for 5 minutes. Add the rest of the ingredients. Pour the batter into 12 greased muffin cups. Bake in a 400 degree oven for 20 minutes.

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    One Response to “Thanksgiving Corn Muffins”

    1. Thanksgiving Recipes (wild rice salad, cranberry relish, green bean casserole, stuffing and dessert) « Pragmatic Attic Says:

      […] son learned in school that corn muffins are a must, and I favor this recipe, adapted from […]

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