The Most Delicious Corn Muffin Recipe

Hey KS fans,

I got a great email last night from someone called Melbourne Mandy. Mandy who is currently located in Melbourne, AUSTRALIA was craving my corn muffins that I used to serve at my old cafe.

It seems she can not find a decent tasting one near her and wanted to know if I would share my secret recipe. Well Melborne Mandy – How can I deny you these absolutely melt-in-your-mouth delicious muffins? It would be my pleasure.

For those of you who have never tasted these muffins – it is definitely worth making them. They make for a great late Sunday breakfast treat!

Note – They key to these scrumptious muffins is that they are Milchigs – it is what makes them moist and gives them that ideal corn muffin texture – so I beg you – please do not try to make these parave if you don’t have to – they will be dry and not so great!

I also love to add things to my corn muffins – like scallions, or  pieces of shredded basil and chunks of small cheddar cheese – try it for a new twist.

G’day Mandy and ENJOY!!



Corn Muffins

originally adapted from Ina Garten’s Parties Cookbook


  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 cup medium cornmeal
  • 2 tablespoons baking powder
  • 1 1/2 teaspoons salt
  • 1 1/2 cups whole milk
  • 1/2 pound unsalted butter, melted and cooled
  • 2 extra-large eggs


Preheat the oven to 350 degrees F.


Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Comments (7)

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  1. Malya says:

    Have you ever tried it with less than whole milk,2,% 1%, skim? or more, like cream? Is the default for cornmeal medium? Sounds yummy, sounds like a trip to the store for cornmeal is in order.

  2. Ita says:

    Hi, Is there a way to make this by hand. I have a mixer but like to keep it pareve. Thank you so much!

  3. Mandy says:


    What can I say… youre a superstar! Will be sharing this recipe with everyone. Forget the Deep South… Australia corn muffins here we come.

    Thanks so much!

    Your friend,

  4. Shayndy says:

    Made these with chili tonight – a hit!

  5. mindy says:

    Hi, is cornflour the same as cornmeal?

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