Maintenant en lecture: Cornmeal Muffins
muffins à la farine de maïs sur une table en bois

Cornmeal Muffins

The History of Corn Muffins

Cornmeal muffins have a rich history and are rooted in American culinary tradition. Originating in the American South, where corn was a staple crop, these muffins were popularized during the colonial era. They have evolved over time from simple sheet pan-baked cornbreads to the softer, fluffier muffins we know today. They are especially popular in the southern and central United States, where they are often served as an accompaniment to dishes such as chili or soup.

Our wildflower honey brings a natural sweetness to the recipe that perfectly complements the rustic flavor of the cornmeal. Try this recipe today and experience the authentic taste of corn muffins.

🔍 Information Details
⏱️ Preparation time 10 minutes
🍳 Cooking time 15-20 minutes
⏲️ Total time 25-30 minutes
🔧 Difficulty level Easy
🍽️ Servings 12 muffins
🔥 Calories per muffin About 180-200 calories

Ingredients

  • 1 cup all-purpose flour
  • 1 cup corn flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon of salt
  • 1/3 cup wildflower honey
  • 2 large eggs
  • 1 cup buttermilk (or fermented milk, see note below)
  • 1/2 cup melted butter

Instructions:

Note: If you don't have buttermilk on hand, you can replace it with milk to which you have added a tablespoon of white vinegar or lemon juice. Let sit for 10 minutes before using.

FAQ (Frequently Asked Questions)

How to make corn flour muffins?

Our traditional American cornmeal muffin recipe calls for all-purpose flour, cornmeal, baking powder, salt, wildflower honey, eggs, buttermilk, and melted butter. Follow the detailed instructions on our site.

What is the origin of corn flour muffins?

Cornmeal muffins originated in the American South, where corn was a staple crop. They were popularized during the colonial era and have evolved over time.

Where to buy corn flour for muffins?

You can use our homemade corn flour, produced from unpopped corn kernels from our popcorn production plant. It will soon be available for purchase on our site.

Can you make cornmeal muffins without buttermilk?

Yes, if you don't have buttermilk, you can replace it with milk to which you have added a tablespoon of white vinegar or lemon juice. Let sit for 10 minutes before using.

What type of honey is best for cornmeal muffins?

We recommend using our wildflower honey for this recipe. It provides a natural sweetness that perfectly complements the rustic flavor of corn flour.

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3 comments

Comme il existe plusieurs moutures de farine de maïs ( #250, #400, etc), doit-on modifier la quantité que l’on prend si on utilise l’une plutôt que l’autre ?
J’ai toujours fait mon “pain au maïs, ou Jonny Cake” avec le #250 mais j’ai acheté le #400 et je me demande si ça serait mieux de faire les muffins avec, étant donné que le grain est beaucoup plus petit.
Merci d’avance de votre réponse.

Chantal

Bonjour Marilyn, nous utilisons la farine de maïs. Le nom a tout simplement été vulgarisé, n’est-ce pas…

Danielle Martel

Pourrais t’on utiliser ce mélange dans le gaufrier ?

Nathalie Nadeau

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