Cornmeal Muffins

"I don't like my cornmeal muffins to be really crunchy, so I warmed up the milk and let the cornmeal soak. I ended up with a muffin that's crispy on the outside and just the right texture on the inside. These tasted just like the ones I first made in home ec. class. If you like the idea of cornmeal muffins but not the texture (gritty) these are for you. They are for us."
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Ready In:




  • Mix cornmeal and warmed milk, let sit for 10 minutes.
  • Mix flour, sugar, baking powder and salt, set aside.
  • Add egg and butter to cornmeal mixture, mixing well.
  • Add dry ingredients and mix until just mixed. (do not overmix).
  • Bake 15 to 20 minutes at 400°F.

Questions & Replies

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  1. Debbb
    Wonderful! I was a little worried because my batter seemed exceptionally runny. But, the finished product was exactly as described - crispy on the outside & moist & creamy tasting on the inside!
  2. emily hauer
    Fabulous corn muffins! The batter was so thin I wasn't sure how they would bake up, but they turned out fine. I used whole wheat pastry flour instead of all purpose, but that was my only change.


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