Junior's Golden Corn Muffins

READY IN: 40mins




  • Preheat oven to 400°F.
  • Line 6 jumbo or 12 regular muffin tins with paper liners or spay them with Pam.
  • Mix flour, cornmeal, baking powder, and salt together in medium-sized bowl and set aside.
  • Cream the butter and shortening in a large bowl (I use Kitchen Aid) with an electric mixer on high for 2 minutes.
  • Then, with mixer still running, gradually add sugar, then eggs, one at a time.
  • Continue beating until the batter is creamed and light yellow colored (may look slightly curdled) and add the vanilla.
  • Reduce mixer speed to low.
  • Beat in half of the flour mixture, then half of the milk, beating about 1 minutes after adding each.
  • Repeat, beating in the rest of the flour mixture, then the rest of the milk.
  • Beat the batter until well blended, about 1 minute more.
  • Spoon into muffin tins, almost up to the top.
  • Bake at 400°F for first 10 minutes.
  • Reduce temperature to 375°F for about 15 minutes or until golden and toothpick comes out clean.
  • Makes one dozen regular muffins or 6 jumbo.