Cornmeal muffins are the perfect fall snack, especially when they have come freshly baked out of the oven. These warm treats always bring back fond memories for me. As a child I remember my dad buying a whole dozen of these at the local coffee shop for us kids to eat. My family would all sit around at the table and eat these warm with our cup of hot apple cider. When I got older I started making these to pair with a warm bowl of soup or chili. This recipe has been with me for a while now, and it is by far one of the best quick corn muffins that I have tried. The buttermilk just gives the muffins a perfect soft texture that I remember so well.

Makes 12 muffins

Preheat the oven to 400 Degrees F.

Baking time: 18 minutes

  • 1 cup fine cornmeal
  • 1-1/2 cup buttermilk
  • 1-1/4 cup all-purpose flour
  • 1-1/2 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • 1/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 6 tbsp extra virgin olive oil (or melted butter)

1. Preheat the oven to 400 F and line the muffin pan with paper cups. In a large bowl, add in the fine cornmeal and the buttermilk. Let it sit there for about a minute so the buttermilk gets a chance to breakdown the cornmeal.

2. Add in the flour, baking powder, baking soda, salt and the two sugars. Gently incorporate this into the buttermilk mixture. Crack in the egg, add in the 6 tbsp of olive oil and gently mix to combine these ingredients.

3. Spoon the muffin batter onto each muffin cup, making sure to distribute the batter evenly to each. Bake it in the oven for about 18 minutes, then cool the muffins for a good 15-20 minutes before eating them. Spread butter when serving if you wish.

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