Corn Muffins
Skillet-cooked cornbread is the everyday way; using cast-iron milds to make cornbread muffins is more for Sunday sipper or special occasion meals.
Ingredients
- ¾ cup cornmeal
- ½ tsp salt
- ¾ cup boiling water
- ½ cup milk
- 2 eggs beaten
- 1 tsp baking powder
- 2 tbsp butter melted
Method
- Preheat the oven to 425°F. Sift the cornmeal and salt into a small bowl. Pour in the boiling water and mix well. Add the milk and mix well.
- Stir in the beaten eggs, baking powder, and butter and mix well.
- Spoon into eight large, nonstick muffin cups. bake for 20-25 minutes or until brown.
Other Loveless Cafe Recipes
Discuss
What do you think of Corn Muffins?
One Response to “Corn Muffins”
Oliver Scratch
July 17th, 2022
At last I have found a recipe that yields corn muffins like the ones my grandmother made 60 years ago. After mixing all the ingredients the batter will seem too thin, but it will consolidate when baked to make very solid, yet very moist, muffins. I like to add dehydrated onions to the cornmeal before adding the boiling water. I bake these in a convection oven at 400 °F. Now if I could only find the old style cornmeal she used ….