Corn Bread Muffins

These cornbread muffins are about as straightforward as baking gets: yellow cornmeal, flour, eggs, milk, lard, and a touch of sugar mixed together and baked. No frills, no extras, just a good cornbread muffin with a slightly gritty crumb and a golden top.

Lard is what gives these muffins their flavor and texture. It adds a richness and tenderness that vegetable oil can approximate but never quite match. The fat also helps the exterior crisp up in the greased pan while the inside stays moist.

Three tablespoons of sugar keeps these on the savory side of the cornbread spectrum. It’s just enough to round off the raw cornmeal flavor without turning them into corn cake. If you prefer a sweeter muffin, you can bump it up, but the recipe as written is meant to be a bread, not a dessert.

Kitchen Tips

• Grease the muffin pan generously with lard or oil. Cornbread batter sticks stubbornly to dry pans.
• Don’t overmix. Combine the wet and dry ingredients just until moistened. A few lumps are normal.
• Sifting the cornmeal removes any coarse bits and gives a more uniform crumb.
• These are done when the tops are golden and a toothpick comes out clean, around 25 to 30 minutes.

Variations

• Add diced jalapenos and shredded cheddar for a Tex-Mex style muffin.
• Use bacon drippings instead of lard for a smokier, porkier flavor.
• Fold in a handful of corn kernels for extra texture and sweetness.