A non-PR recipe! But perhaps apropos of living in Mississippi for the past three years? I try to only put recipes here that I learned through the years, or heavily adapted, and this is one. I think I started making them about a decade ago (from King Arthur Flour's recipe), and adapted it over time. I like making it because not only is it easy, but very versatile. Whether for breakfast, with a huge mug of coffee and slathered with a bit of butter and blueberry jam, or as a bread side for dinner, i always find cornbread muffins to be a welcome addition to any meal ^_^
Ingredients
- 156g cornmeal (whole-grain cornmeal works best)
- 283g milk or buttermilk, plus more if needed
- 113g unsalted butter, melted and cooled
- 1 egg
- 75g sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¾ tsp salt
- 206g AP flour
- Flake salt (optional)
Instructions
- Preheat the oven to 375°F. Lightly grease a standard 12-muffin tin.
- In a large bowl, combine cornmeal and milk or buttermilk. Let sit for 15 minutes.
- Add melted butter and egg. Whisk to combine.
- Add salt, sugar, baking powder, and baking soda. Whisk to combine.
- Add flour and stir until just combined. Do not overmix. If halfway through mixing, the batter looks too dry, add a small splash of milk or buttermilk. The batter should be thick, but not doughy.
- Divide the batter evenly among the muffin cups. I use a ⅓ cup scoop. Top each muffin with a bit of flake salt if desired.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Freeze leftovers for longer storage.
