If you want a nice change to your typical muffin, then I have a great cornmeal recipe to share with you. My favorite Cornmeal Muffins are especially perfect to serve when you want something in between a sweet and bread.
What I really love about this particular recipe is that unlike other cornmeal-based breads or muffins, this one is not as grainy due to cooking the milk with cornmeal first. You will be surprised at the difference in texture this step makes.
These muffins grow tall and the tops crack a bit with a crunchy crown. I never had trouble with this spilling over because they shoot straight up.
You can cut down on the sugar slightly, if you desire. Start with the recommended amount to see how you prefer the sweetness. I reduced this recipe by about two tablespoons of sugar and it was not missed.
Vanilla is the magical ingredient that comes together in this cornmeal muffin to really enhance the flavor for that special touch.
A fantastic way to fill your muffin cups is to use your ice cream scoop. The normal size one deposits batter quickly to the big muffins cups and makes that job so much easier. The tiny variety works wonders on the small ones. Do try both size scoops when making cookies and see how much time you save and not to mention better distribution of cookie sizes.
This recipe makes a dozen normal muffins or six giant muffins. I honestly think you’ll love these muffins even if you hadn’t had success with cornbread or muffins, this one will change your mind!
If you want to try some other wonderful muffins, then I hope that you’ll check out my Chocolate-Chip Orange Muffins, Jelly Doughnut Muffins with Cinnamon-Sugar Topping, and Delectable Ricotta Pineapple Muffins as well as my other great muffin recipes.
My Favorite Cornmeal Muffins
1 cup of milk
1/2 cup of yellow cornmeal
2-1/4 cups of all-purpose flour
2 teaspoons of baking powder
1 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup of canola oil
3/4 cup of sugar
1 teaspoon of vanilla extract
2 large eggs
Preheat your oven to 400 degrees. Line your muffin pans with paper liners or simply grease them.
Cook your cornmeal, oil, and milk in your saucepan over low heat . Use a whisk or your fork to stir while you warm this to avoid lumping. Do not make this hot, but lukewarm.
Sift together in a mixing bowl the flour, baking powder, soda, and salt.
In another mixing bowl, cream your sugar and eggs, (one at a time) with your electric mixer until well blended. Add vanilla.
Take the sifted flour mixture and add some to your other mixing bowl with the sugar and eggs. Add some of the warmed milk, oil and cornmeal mixture. Beat this slowly in and alternate the dry with wet until you finish. You may prefer to use your whisk at this stage. (End with the wet to keep your muffins the most moist).
Fill your muffin pan and bake at 400 degrees for about 15 minutes (big muffins about 20 minutes). Then lower the heat to 350 degrees for 5 to 10 more minutes until golden brown or until a toothpick inserted in the center comes out clean.