Corn Muffins
Cornmeal carries the flavour and grit; the flour is what actually holds the muffin together.
Makes 12 muffins · Prep 10 min · Bake 18 min
Ingredients
Dry
- 1 cup Cornmeal — medium grind
- 1 cup All-purpose flour
- 1/3 cup Granulated sugar
- 2 tsp Baking powder
- 1/2 tsp Salt
Wet
- 1 cup Milk
- 1/3 cup Neutral oil or melted butter
- 1 Egg
Instructions
Prep
- Heat the oven to 200°C (400°F) and line or grease a 12-cup muffin tin.
Dry
- Whisk the cornmeal, flour, sugar, baking powder, and salt together.
Wet
- Whisk the milk, oil or melted butter, and egg together.
Combine
- Fold the wet into the dry just until combined — a few lumps are fine.
Bake
- Divide among the muffin cups and bake until golden and a skewer comes out clean.
Tips
- Muffins fell apart: The cornmeal-to-flour ratio was probably tipped too far toward cornmeal for the amount of gluten-forming flour left to hold everything together. Stick close to a roughly even split between the two.
- A cheese and jalapeño version: A cup of shredded cheddar and a diced jalapeño folded in alongside the wet ingredients turns these savoury — the plain batter here is a genuinely neutral base for either direction.