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Corn Muffins-Cornbread Super Easy Recipe

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Cornmeal has been used to make bread products for thousands of years. The corn we now call maize originated from a plant called teosinte which grew in southern Mexico over 10,000 years ago. Teosinte bore little resemblence to the corn we grow today. The original plant was much smaller, grew only one cob and the cobs were only about an inch long.

Human cultivation of teosinte is believed to have started over 6,000 years ago in the Tehuacan Valley of Mexico.

Evidence of domestication found here from over 4,200 years ago

The Aztecs and Mayans made corn tortillas and tamales.  It was a staple food for Aztec citizens, with most of them consuming maize and beans which creates a perfect protein. 

Corn changes with human cultivation

In the United States cornbread  as we know it today originated in the south. It was too hot in the south for wheat crops and so corn was grown instead. The original cornbreads were very simple, they were just a mixture of cornmeal and water which were then baked over a fire. Eventually things like butter, eggs and milk were introduced creating the cornbread we know and love today. 

 

Cornbread and corn muffins are easy to make at taking less than 10 minutes minus baking time. Watch the video posted above for a super easy recipe that yields and incredible moist and fluffy corn muffin. This recipe can also be used to baked corn bread just bake it in a loaf pan rather than muffin tins.



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    • Howard West

      Soak corn meal in water for an hour will make stay moist longer

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