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.
Redpath® Golden Yellow Sugar
Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.
Redpath® Granulated Sugar
Our classic, use-it-anywhere sugar is made from 100% pure sugar cane. It’s ideal for sweetening coffee and tea, baking, preserving, canning, and cooking.
- 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
Preheat the oven to 425°F (218°C).
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.
In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda until thoroughly combined.
In a bowl, whisk together the buttermilk, melted butter, Redpath® Golden Yellow Sugar, Redpath® Granulated Sugar, oil, honey, and eggs until well mixed.
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.
With a large ice cream scoop or spoon, divide batter into the greased muffin tin. Fill each well about ¾ full.
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.
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.
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.
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