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Cornmeal muffins

This basic Northern Style Cornbread batter makes excellent, moist muffins.  You can make savory muffins by adding whole corn kernels, creamed corn, diced chili peppers, or your favorite herbs like chives or fresh scallions.  We enjoyed these with our first home-cured Corned Beef on St.Patty's Day, 2012.

Adapted from the Joy of Cooking


1 ¼ cups SCF cornmeal

¾ cup SCF wheat, buckwheat, or barley flour

1 to 4 tablespoons sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 large eggs

2/3 cup milk or kefir or yogurt

2/3 cup buttermilk or kefir or yogurt

3 tablespoons warm melted unsalted butter or veggie oil

The Muffins:

Position a rack in the center of the oven.  Preheat the oven to 400˚.  Grease a standard 12-muffin tin.

Whisk together the dry ingredients in a large bowl.

In a separate bowl, whisk together the eggs, milk, and buttermilk (or other sour milk product.)

Add the wet ingredients to the dry ingredients and stir until moistened.  Fold in the warm butter.

Divide the batter among the muffin cups.  Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 16-20 minutes, depending on the additions to the batter.  Let cool for 2 to 3 minutes before removing from the pan.  Best when served immediately!

This entry is related to the following products. Click on any of them for more information.
GRAINS: Ethiopian Barley, GRAINS: Rye Flour, GRAINS: Corn, GRAINS: Buckwheat, GRAINS: Buckwheat,