Don't Forget to Grease Your Bun Pits!
Bunny's Savory Corn Muffin Recipe
Let’s be real, I’ll eat a corn muffin whether it’s sweet or savory, but I’m partial to my mom’s savory recipe. I’ve been eating these since I was a kid; they go great with chili, soup, or simply on their own with a little butter. If you’re not eating them with soup, make sure you have something to drink (there’s a special terror unlocked when you accidentally inhale and choke on a corn muffin that I do not recommend).
These are so easy to make, but a word from the wise: don’t skimp on the oil! I like to bake my corn muffins in standard-sized muffin tins, and sometimes I’ll use mini-muffin tins for extra cute, bite-sized muffins! Never understimate the many uses of muffin tins, especially when catering for a large group. Not only can you make muffins, but you can whip up some delicious grab-and-go mini-quiches in a muffin tin, too!
But let’s get back to the task at hand. While I’m preheating the oven, I’ll drop a healthy amount of vegetable oil in each “bun pit” (a term I just learned from the internet). So grease your bun pits, pick up your tray, and rotate it around in a clockwise or counter-clockwise motion, allowing the oil to spread up the sides a bit. I cannot stress this enough, as it will create no-mess muffins that pop right out of the tin once they’re cooled. If you don’t use enough oil, your muffins will stick, and scrubbing cornmeal out of a muffin tin is one of my most-hated tasks. Put more oil than you think you’ll need; I recommend a healthy splosh!
Bunny’s Savory Corn Muffin Recipe
2 cups self-rising cornmeal*
2 cups buttermilk
2 tbsp cooking oil
2 eggs
Preheat oven to 375°. Mix all ingredients. Pour into an oiled skillet or muffin tin. Bake for appx. 20 min. Let the pan cool before removing corn muffins.
*If you can’t find self-rising cornmeal, use this recipe to create your own from plain cornmeal, baking powder, and salt. I came across this recipe when I was catering a film years ago and couldn’t find any self-rising cornmeal on location.
substitute 1:1
3 tbsp + 3/4 cup plain corn meal
1 tbsp baking powder
1 tsp salt