Cornmeal Muffins

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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:

1. Preheat the oven to 200°C (400°F) and prepare a muffin tin.
2. Mix the flour, corn flour, baking powder and salt.
3. Beat the eggs, add the honey, buttermilk and melted butter.
4. Combines dry and wet mixes. Fill the boxes two-thirds full.
5. Cook for 15-20 minutes. Let cool before serving.

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.