ger's ultimate cornmeal muffins
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 to 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.
prep time
15 Min
cook time
15 Min
method
Bake
yield
12 serving(s)
Ingredients
- 3/4 cup yellow cornmeal
- 1 1/4 cups full-fat buttermilk
- 1 cup all-purpose flour
- 1/4 cup plus 2 tsp white sugar
- 3 tablespoons baking powder
- 1 teaspoon fine sea salt
- 1/8 teaspoon fresh ground black pepper
- 1 large egg, slightly beaten
- 1/4 cup 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
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Step 1I started by adding the cornmeal and buttermilk together in a large bowl. I stirred well and left it to sit on the counter at room temperature for 15 minutes. This eliminates the grittiness. Please do not stir again until the desired time has elapsed.
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Step 2In the meantime, I set the oven to pre-bake at 400 degrees. Then I lightly greased the 12 muffin tins, setting them aside until needed.
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Step 3If 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 to the batter at the end.
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Step 4In a small bowl, I sifted together the flour, sugar, baking powder, salt, and black pepper, and set it aside until needed.
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Step 5Once the cornmeal mixture had sat for 15 minutes, I added the flour mixture, the beaten egg, and the oil, mixing gently. Then I added all of the rest of the additional ingredients that I chose, being careful not to overmix.
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Step 6Spoon 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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