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Corn Muffins

Makes 2 dozen muffins


  • 2 1/4 cups all-purpose flour
  • 1 1/4 cups cornmeal
  • 2 teaspoons kosher salt
  • 1 tablespoon baking powder
  • 4 eggs
  • 1 cup whole milk
  • 3/4 cup vegetable oil
  • 2 tablespoons orange juice
  • 1 cup sugar


  1. Preheat the oven to 400°F. Coat the muffin tin cups with a light film of butter and a light dusting of cornmeal, or use paper liners.
  2. Combine the flour, cornmeal, salt, and baking powder in a bowl and stir together with a wire whisk.
  3. Combine the eggs, milk, oil, orange juice, and sugar in an electric mixer and mix on medium speed with the paddle until light in color and smooth, about 2 minutes.
  4. Add the dry ingredients to the egg mixture and blend on medium speed just until combined, scraping down the bowl as necessary.
  5. Evenly distribute the batter among the muffin cups, filling them three-quarters full. Gently tap the filled tins to release any air bubbles.
  6. Bake until a skewer inserted near the center of a muffin comes out clean, about 20 minutes.

Copyright © 2019 The Culinary Institute of America


  1. greg@edioptions.com

    The list of ingredients mention orange juice but the description says orange juice concentrate. Which is correct?

    • laura.monroe@culinary.edu

      Hi Greg — sorry for the error. We’ve tested it with both, and either will work, but we liked the milder flavor from the orange juice.

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