Ready in 50 minutes
These cornmeal muffins are delicious. My mother's cornmeal muffins have just the right crumb, are very tender, just a tiny bit sweet, and are best served slathered in butter and eaten hot. Excellent for breakfast, or as a hot bread with lunch or supper. Spicy dishes make a superb foil to these delicate morsels of goodness.
"Just what I was looking for. They are drier and not sweet, taste of cornmeal; not the buttery, moist, falling apart cornmeal muffin. Go great with milk, would go great with strawberry jam or stew. Bake 10min or less on 400 in my oven. They'd probably stick to paper muffin cups."- bestniece
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Adjust oven rack to middle position and heat oven to 400 degrees F. Lightly butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the silicone muffin pan on a baking sheet.
In a large bowl, whisk together the cornmeal, flour, sugar, salt. and baking powder. In a large glass measuring cup or another bowl, whisk the eggs, milk, and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend until batter is just combined and evenly moistened. Do not over-mix. Divide the batter evenly among the prepared muffin cups.
Bake muffins until light golden brown and toothpick or skewer inserted into center of muffins comes out clean, about 20 to 25 minutes, rotating muffin pan from front to back halfway through baking time. Transfer the pan to a wire rack to cool slightly, about 5 minutes. Invert muffins onto wire rack, stand muffins upright, cool 5 minutes longer, and serve warm.
Whole-grain cornmeal has a fuller flavor than regular cornmeal milled from degerminated corn.
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michellelabrossepurcell 2 days 12 hours agoWe were looking for a slightly sweeter cornmeal muffin, so added 1/2 cup instead of the 1/4 cup called for in recipe. Bake a little less than 20 min in my oven. They turned out very nice. Would make again.
WoolnWhimsy 1 year agoPerfect! My new basic muffin recipe.
Seamy 2 years agoCan I just use the regular flour? Likewise is it okey to add banana to the recipe?
Minette777 2 years agoPerfect, no changes will be necessary. Used Yorkshire pudding pan and had no problems at all. GREAT!!!
bestniece 2 years agoJust what I was looking for. They are drier and not sweet, taste of cornmeal; not the buttery, moist, falling apart cornmeal muffin. Go great with milk, would go great with strawberry jam or stew. Bake 10min or less on 400 in my oven. They'd probably stick to paper muffin cups.
Fruitveggirl 2 years agoThe outside was nice and crusty, bit the inside was kind of dry. I dont know if that was the recipe or my oven. Would have preferred a moister muffin, though.
Pamela19 3 years agook, this was the first time I have baked with cornmeal, and will use a muffin cake time next time, fairy cake cases on a baking tray not a good idea, mixture split everywhere.
ChefZabeth 3 years agoThese muffins aren't fluffy, but rather bread-like and compact. The smell is mostly of sugar than fresh, steaming cornmeal. Might have messed them up since I used whole cane sugar. I certainly wasn't expecting the dense consistency, though I only had them in the oven for 12 minutes. Could imagine they'd taste better when adding cranberries to dough.
sgrishka 5 years ago[I made edits to this recipe.]
deeder5 5 years agoWhole-grain cornmeal has a fuller flavor than regular cornmeal milled from degerminated corn.
sgrishka 6 years agoWhole-grain cornmeal has a fuller flavor than regular cornmeal milled from degerminated corn. [I posted this recipe.]