Giant Corn Muffins

These giant corn muffins are fluffy, moist, and full of rich corn flavor. Perfect for breakfast, a snack, or a side with your favorite chili or soup, they are sure to be a hit.

Ingredients:

• 1 1/2 cups yellow cornmeal
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted and cooled
• 1 1/4 cups buttermilk, room temperature
• 1/4 cup honey
• 2 large eggs, room temperature
• 1/4 cup vegetable oil
• 1 cup corn kernels (fresh, frozen, or canned and drained)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Grease a jumbo muffin tin (6 wells) or line it with jumbo muffin liners.
2. Mix the Dry Ingredients:
   • In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk together until well blended.
3. Combine the Wet Ingredients:
   • In a separate medium bowl, whisk together the melted butter, buttermilk, honey, eggs, and vegetable oil until smooth and well combined.
4. Mix the Batter:
   • Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be slightly lumpy.
   • Fold in the corn kernels until evenly distributed throughout the batter.
5. Fill the Muffin Tins:
   • Divide the batter evenly among the prepared muffin wells, filling each about 3/4 full. The batter will rise significantly, creating a nice dome on the muffins.
6. Bake:
   • Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
   • If necessary, rotate the pan halfway through baking to ensure even cooking.
7. Cool and Serve:
   • Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
   • Serve warm with butter, honey, or your favorite jam.

Tips:

• Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a substitute by mixing 1 1/4 cups of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
• Add-ins: Feel free to customize these muffins with additional ingredients like shredded cheese, chopped jalapeños, or diced ham for a savory twist.

These giant corn muffins are not only delicious but also versatile, making them a great addition to any meal or as a stand-alone treat. Enjoy them fresh out of the oven with a pat of butter or save them for a quick breakfast on the go!