Cornmeal Muffins

Corn is one of the great tastes of summer and fall in Canada, and it never fails to brighten a day! We captured the flavour and the feeling in a classic, easy-to-bake muffin that’s perfect as a snack or side for any meal of the day.

Prep Time
15 minutes
Bake Time
17 to 20 minutes
Servings
  • 1 cup + 1 tbsp (133 g) all-purpose flour 1 cup + 1 tbsp (133 g) all-purpose flour
  • 1 cup (132 g) fine cornmeal 1 cup (132 g) fine cornmeal
  • 2 tsp (10 g) baking powder 2 tsp (10 g) baking powder
  • 1 tsp (6 g) salt 1 tsp (6 g) salt
  • ½ tsp (2 g) baking soda ½ tsp (2 g) baking soda
  • ⅔ cup + 1 tbsp (182 ml) buttermilk ⅔ cup + 1 tbsp (182 ml) buttermilk
  • ⅓ cup (76 g) butter, melted ⅓ cup (76 g) butter, melted
  • ⅓ cup (72 g) Redpath® Golden Yellow Sugar ⅓ cup (72 g) Redpath® Golden Yellow Sugar
  • ¼ cup (50 g) Redpath® Granulated Sugar ¼ cup (50 g) Redpath® Granulated Sugar
  • 3 tbsp (45 ml) canola or vegetable oil 3 tbsp (45 ml) canola or vegetable oil
  • 1 tbsp (15 ml) honey 1 tbsp (15 ml) honey
  • 2 eggs, lightly beaten 2 eggs, lightly beaten
Muffin Tin
Ice Cream Scoop

Instructions

Step 1

Preheat the oven to 425°F (218°C).

Step 2

With a pastry brush, liberally grease a muffin tin with softened butter. Brush around the rims of each well to prevent muffin tops from sticking.

Step 3

In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda until thoroughly combined. 

Step 4

In a bowl, whisk together the buttermilk, melted butter, Redpath® Golden Yellow Sugar, Redpath® Granulated Sugar, oil, honey, and eggs until well mixed.

Step 5

Pour the wet ingredients into the dry ingredients. With a rubber spatula, fold the wet ingredients just until no streaks of flour remain; do not overmix. Mixture will be lumpy.

Step 6

With a large ice cream scoop or spoon, divide batter into the greased muffin tin. Fill each well about ¾ full. 

Step 7

Place muffin tin into the preheated oven and bake for 7 minutes or until batter has risen above the rim of the well. Reduce heat to 350°F (177°C). Bake for an additional 10 minutes or until a skewer inserted into the centre of a muffin comes out clean.

Step 8

Remove from the oven. Let cool slightly in pan; 5 minutes. Carefully remove muffins from the pan and place onto a wire cooling rack to cool completely.

Cornmeal muffins on a plate, one cut in half and buttered, shown with a butter dish and knife

Chef's Tip

*If buttermilk is unavailable, add 1 tablespoon (15 millilitres) of vinegar or lemon juice to 1 cup (250 millilitres) of milk; whisk to combine. Let stand for 5 minutes or until milk thickens. Proceed with the recipe, using the amount needed.

*For Corn & Cornmeal Muffins: add 1 cup fresh, frozen, or canned (drained and patted dry) corn kernels when folding the wet ingredients into the dry.

*For Cheddar Jalapeño Cornmeal Muffins: add ½ cup of shredded cheddar cheese and 1 to 2 tablespoons of finely diced jalapeño (with or without seeds depending on heat preference) into the dry ingredients before adding the wet ingredients. 

*If coarse cornmeal is used, the texture will be slightly drier and more crumbly.

*Best served warm. For breakfast, try it with butter and a drizzle of honey or maple syrup. Or, serve as a side dish for chili or soup.