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ger's ultimate cornmeal muffins

BabyKato avatar
Recipe by
Baby Kato
@BabyKato
Beautiful Shore Country, NB

My husband asked me if I could make cornbread muffins. This is what I came up with. They were great served with sweet butter. I still used the basic method that his mother taught me when I was 18 years old, to rid the cornmeal of the grittiness. She said place the cornmeal in milk for 15 minutes. It results in a grit free product. If using any of the optional ingredients please do so in moderation, no more than 1/2 cup of the optional ingredients per batch.

yield 12 serving(s)
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For ger's ultimate cornmeal muffins

  • 3/4 c
    yellow cornmeal
  • 1 1/4 c
    full fat buttermilk
  • 1 c
    all purpose flour
  • 1/4 c
    plus 2 tsp white sugar
  • 3 Tbsp
    baking powder
  • 1 tsp
    fine sea salt
  • 1/8 tsp
    fresh ground black pepper
  • 1 lg
    egg, slightly beaten
  • 1/4 c
    vegetable oil
  • ADDITIONAL OPTIONS
  • fried sweet onions or green onions
  • fried fresh corn kernels
  • diced green olives stuffed with peminto
  • thinly sliced sweet peppers (red, yellow, or orange)
  • thinly diced hot peppers, dash hot sauce or red pepper flakes
  • crumbled smoked bacon
  • thinly siced sweet ham
  • slivers of spicy pepperoni
  • cubed cheese (old cheddar, Parmesan, Romano, feta, or mozzarella)
  • paprika, garlic, or cajun spice mix
  • oregano, basil, tarragon or herbs de Provence

How To Make ger's ultimate cornmeal muffins

  • 1
    I started by adding the cornmeal and buttermilk together in a large bowl. I stirred well and left it sit on the counter at room temperature for 15 min. This eliminates the grittiness. Please Do Not Stir again until the desired time has elapsed.
  • 2
    In the meantime, I set the oven to pre-bake at 400 degrees. Then I lightly greased the 12 muffin tins, setting aside until needed.
  • 3
    If Using additional options prepare them now. I finely chopped the sweet onions and cut the corn kernels from one large fresh corn cob. Then I gently pan fried them together in butter to carmelize. I did add a pinch of salt and two or three pinches each of Herbs de Provence and cayenne pepper to the pan. I also finely diced three large green Queen olives with pimento and I cubed some old cheddar cheese to add into the batter at the end.
  • 4
    In a small bowl I sifted together the flour, sugar, baking powder, salt, black pepper and sat it aside until needed.
  • 5
    Once the cornmeal mixture had sat for 15 minutes, then I added the flour mixture, the beaten egg and oil, mixing gently. Then I added all of the rest of the additional ingredients that I chose, being careful not to over mix.
  • 6
    Spoon into the prepared muffin tins and bake at 400 for 15 - 20 minutes. Please, check after 15 minutes as all ovens do not bake the same. Remove once baked and serve hot with butter, soup, chili or gravy. Enjoy!
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