Cornmeal Muffins

Cornmeal Muffins

12 reviews, 4.2 star(s). 82% would make again

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.


1 cup whole-grain yellow cornmeal,; fine-ground
1 cup Unbleached all-purpose flour
1/4 cup Sugar
1/2 teaspoon Salt
4 teaspoons Baking Powder
2 large Eggs; at room temperature
1 cup milk; at room temperature
2 tablespoons unsalted butter; melted

Original recipe makes 12



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.

Verified by stevemur
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Calories Per Serving: 279 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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wait I found the amount of approx calories, would ' per serving ' mean per muffin? because I definitely eat two - three muffins at once lol. either way, great muffins I love'em
CreatureCola 12m ago

We 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.
michellelabrossepurcell 2y ago

Perfect! My new basic muffin recipe.
WoolnWhimsy 3y ago

Can I just use the regular flour? Likewise is it okey to add banana to the recipe?
Seamy 4y ago

Perfect, no changes will be necessary. Used Yorkshire pudding pan and had no problems at all. GREAT!!!
Minette777 4y ago

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 5y ago

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.
Fruitveggirl 5y ago

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.
Pamela19 6y ago

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.
ChefZabeth 6y ago

[I made edits to this recipe.]
sgrishka 8y ago

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