Wednesday, 4 January 2017

Basic Cornmeal Muffins

These muffins are a crowd favorite!  Many people forget about cornmeal when they make muffins or bread.   The favorite variations from my grade 9 students  are either strawberry jam or a combo of cheese/bacon/green onions.  Remember to cook your bacon first and crumble it into the batter.  A small hint about the cheese:  use a sharp tasting cheese to not lose the flavor of the cheese:  old cheddar, smoked cheese, blue cheese, parmesan, or you think of a few.....Enjoy!





125 ml          cornmeal

125 ml          buttermilk or sour milk


125 ml          flour

30 ml           granulated sugar

5 ml             baking powder

1.25ml          salt


    ½             egg

30 ml           oil


 30 ml          chosen variation – cheese, jalepenos, jam, berries, corn, bacon, ham, etc.





Preheat oven to 400 F.  Line muffin tin with liners.


  1. Combine cornmeal and buttermilk and let stand for 10 minutes.
  2.   In medium bowl, combine dry ingredients 
  3.   Lightly beat egg.  Add oil and stir well.  Add to cornmeal mixture. 
  4. Add wet ingredients to dry ingredients, stirring just until moistened.  YOU MAY ADD YOUR VARIATION AT THIS STEP OR AT #5. 
  5. Spoon batter into muffin tins.  Using a small spoon, make a well in the center of each muffin and fill with 5 ml of each variation.    
  6.   Bake for 15-20 minutes.  Let muffins sit for a few minutes before removing them from the pan.

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