Cornmeal Muffins Are One of The Easiest to Make
Some little foods go great with many things, and I sing the praises of the cornmeal muffin for that. Whether by itself, with a salad, a soup, or a hearty chili, these muffins are incredibly versatile. As I was going through my pantry the other day, I realized how often I rely on these simple yet delightful muffins to complement my meals. The beauty of this recipe is that it calls for ingredients most home cooks already have on hand. And if you know you’re going to be making these regularly, adding cornmeal to your pantry is an easy step that will open up a world of possibilities. With just a few ingredients and minimal effort, you can have a batch of these golden, slightly sweet muffins ready to go. They’re perfect for any occasion, whether you’re serving them as a side or enjoying them as a quick snack.
Did You Know?
Cornmeal muffins, often referred to as cornbread muffins, have a rich history in American cuisine, particularly in the Southern United States. They are made from cornmeal, which is ground dried corn, giving them a distinct texture and flavor. Historically, corn was a staple crop for Native Americans, who used it in various dishes. Cornmeal muffins are versatile and can be enjoyed plain or with a variety of add-ins like cheese, jalapeños, or even dried fruits. The use of honey in these muffins adds a natural sweetness and moisture, enhancing their flavor and making them a delightful treat for any time of the day.
Recipe: Yield: 12 muffins
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 1/4 cup honey
- 1/4 cup grapeseed oil or melted butter
- 1 large egg, beaten
Instructions:
Prepare the Batter:
Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin or line it with paper liners.
Personal Tip: If you prefer a more rustic look, you can skip the liners and grease the tin well. This gives the muffins a slightly crispier edge.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
Personal Tip: Sifting the dry ingredients together helps to aerate the mixture, resulting in lighter muffins.
In a separate bowl, whisk together the milk, honey, oil, and beaten egg.
Personal Tip: Make sure the egg is well beaten to ensure even distribution throughout the batter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Personal Tip: Overmixing can result in dense muffins. Stir just until you no longer see dry flour for the best texture.
Bake the Muffins:
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Personal Tip: For perfectly even muffins, use a cookie scoop or ice cream scoop to portion the batter.
Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Personal Tip: Check the muffins at the 15-minute mark to avoid overbaking. They should be golden and slightly firm to the touch.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Personal Tip: Letting the muffins cool in the tin helps them firm up, making them easier to remove without breaking.
Serve: Serve warm or at room temperature. These muffins are delicious on their own or with a pat of butter.
Personal Tip: If you’re serving them with butter, try a honey butter or a flavored butter for an extra treat.
Nutritional Information (Per Muffin): Calories: 180 | Fat: 8g | Saturated Fat: 1g | Carbohydrates: 25g | Fiber: 2g | Sugars: 8g | Protein: 3g
Kitchen Tips, Great Ideas, How to Save Money
- Bulk Buying: Purchase cornmeal and flour in bulk. These staples have a long shelf life and can be used in various recipes.
- Honey Alternatives: Consider using maple syrup or agave nectar as a cost-effective alternative to honey.
- Homemade Muffin Liners: Make your own using parchment paper, creating a rustic look.
- Versatile Add-Ins: Customize with nuts, dried fruits, or cheese.
- Reusable Baking Tools: Invest in reusable silicone muffin cups to save money and reduce waste.
- Energy Efficiency: Bake multiple batches at once and freeze extras.
- DIY Cornmeal: Grind dried corn kernels in a high-powered blender or food processor.
- Smart Storage: Store leftover muffins in an airtight container for up to three days or freeze them for longer storage.
- Ingredient Substitutions: Use applesauce or mashed bananas instead of oil or butter.
- Learning and Sharing: Engage with online baking communities for tips and recipe ideas.
Let's Learn A Little Bit About Cornmeal vs. Cornflour—Are They The Same Thing?
Cornmeal and cornflour are both derived from dried corn, but they differ in texture and use. Cornmeal is coarser, with a gritty texture that is perfect for baked goods like muffins and cornbread, providing a distinct bite. Cornflour, on the other hand, is finely ground, much like wheat flour, and is often used as a thickening agent in sauces and soups. While they share the same origin, their different textures mean they are not interchangeable in recipes. Cornmeal gives that rustic, hearty feel to dishes, while cornflour offers a smoother, more refined finish.