Cornmeal Muffins

Ingredients

Verified by stevemur

Original recipe makes 12

	1 cupwhole-grain yellow cornmeal,; fine-ground
	1 cupUnbleached all-purpose flour
	1/4 cupSugar
	1/2 teaspoonSalt
	4 teaspoonsBaking Powder
	2 largeeggs; at room temperature
	1 cupmilk; at room temperature
	2 tablespoonsunsalted butter; melted

Calories Per Serving: 278
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Cornmeal Muffins Preparation

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.

Notes

Whole-grain cornmeal has a fuller flavor than regular cornmeal milled from degerminated corn.

Food Glossary

Learn more about the ingredients in this recipe: whole-grain yellow cornmeal, Unbleached all-purpose flour Sugar Salt Baking Powder eggs milk unsalted butter

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Cornmeal Muffins Reviews

	Seamy Can I just use the regular flour? Likewise is it okey to add banana to the recipe? 6 months, 2 weeks, 4 days, 21 hours, 2 minutes ago
	Minette777 Perfect, no changes will be necessary. Used Yorkshire pudding pan and had no problems at all. GREAT!!! 8 months, 1 days, 6 hours, 42 minutes ago
	bestniece 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. 1 years, 3 weeks, 6 days, 2 hours, 15 minutes ago
	Fruitveggirl The 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. 1 years, 3 months, 2 weeks, 4 days, 2 hours, 39 minutes ago
	Pamela19 ok, 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. 2 years, 2 weeks, 6 days, 10 hours, 1 minutes ago
	ChefZabeth These 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. 2 years, 3 months, 4 weeks, 1 days, 13 hours, 49 minutes ago
	sgrishka [I made edits to this recipe.] 4 years, 3 months, 1 days, 6 hours, 30 minutes ago
	deeder5 Whole-grain cornmeal has a fuller flavor than regular cornmeal milled from degerminated corn. 4 years, 4 months, 3 weeks, 6 days, 8 hours, 2 minutes ago
	sgrishka Whole-grain cornmeal has a fuller flavor than regular cornmeal milled from degerminated corn. [I posted this recipe.] 4 years, 6 months, 2 weeks, 1 days, 19 hours, 4 minutes ago