Cornmeal Muffins

The History of Corn Muffins

Cornmeal muffins have a rich history and are steeped in American culinary tradition. Originating in the southern United States, where corn was a staple crop, these muffins were popularized during colonial times. They have evolved over time from simple cornbreads baked on a griddle 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 cornmeal flavor. Try this recipe today and experience the authentic taste of corn muffins.

Ingredients

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

Instructions

1. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Lightly grease or line a muffin pan with paper liners.
2. In a large bowl, combine all-purpose flour, corn flour, baking powder and salt.
3. In another bowl, beat the eggs. Add honey, buttermilk and melted butter. Mix well.
4. Add the wet mixture to the dry mixture and stir until the ingredients are just combined. Do not overmix
5. Fill each muffin tin two-thirds full.
6. Bake for 15-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
7. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.
8. Serve warm or at room temperature.

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.