Maismeel Kadetjes - Cornmeal Muffins

READY IN: 30mins
Recipe by mollypaul

A toothsome delight from the Michigan Dutch chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947.

Top Review by Kitty Z

These are a dinnery type of corn muffin, with just a hint of butteriness and sugar, so the corn flavor isn't overpowered. They did come out a bit dry for me, even after baking for only 20 minutes, so they would be good with a stew or similar dish. Thanks!

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Sift flour, baking powder and cornmeal together.
  3. Cream butter, salt and sugar; add eggs and milk, then the sifted baking powder, flour and cornmeal.
  4. Mix quickly and pour into greased muffin pan.
  5. Bake for 15 to 20 minutes or until done.

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