I have garnered local reknown for my corn muffins. The secret is simple – fresh, wholegrain cornmeal. If you buy the degerminated cornmeal with the shelflife of cardboard, that’s what your baked goods will taste like. Invest the little bit of extra money in the good stuff in the natural baking section, and enjoy the true, sweet corn flavor that comes through.
Recipe follows: Corn Muffins
As the author Carol Gelles says in her wonderful 1000 Vegetarian Recipes, these don’t rise high but they taste wonderful.
- 1 cup wholegrain cornmeal
- 1 cup all-purpose flour (try substituting white whole wheat, or whole-wheat pastry flour)
- 1/2 cup sugar
- 2 teaspoons baking powder (non-aluminum is best)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 1/3 cups buttermilk
- 3 tablespoons butter, melted
- Preheat the oven to 400 degrees F. Grease 12 muffin cups.
- In a large bowl, stir together the dry ingredients.
- In a medium bowl, lightly beat the egg. Beat in the buttermilk and butter until completely combined.
- Add the wet ingredients to the dry, and stir just until moistened (overbeating will cause texture problems in your muffins.)
- Divide batter into muffin cups and bake 18-22 minutes or until lightly browned.