Cornmeal-Oat English Muffins

READY IN: 30mins
SERVES: 18-24




  • In a large bowl, dissolve yeast in water; let stand 5 minutes until yeast foams.
  • Add shortening, sugar, salt, cornmeal, oats, and 1 cup flour; beat until smooth.
  • Gradually add remaining flour to make a stiff dough, beating well after each addition ( I added it 1 cup at a time). Dough will be quite stiff at end. I did not use a mixer, just a wooden spoon and a slow and steady pace.
  • On floured surface, roll out to 1/4" to 3/8" thickness.
  • Cut into rounds with floured 4" cutter (or tuna can).
  • Place on ungreased baking sheets sprinkled with cornmeal.
  • Sprinkle cornmeal on top of rounds.
  • Let rise in a warm place for 30 minutes, or until light.
  • With spatula, carefully move muffins onto a preheated griddle or electric fry pan, about 360°F.
  • Bake for 7 minutes on each side until light golden brown.
  • Let cool.
  • Split, toast, and enjoy.