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It has been quite a winter around here, and I would be lying if I said it has been an easy one to get through.
Not because of the weather – we live where we expect the winters to be fierce and getting a bad one is no reason for sniveling. I will tell you that as I am writing this on March 13th, there are still several feet of snow everywhere around us, and not a single bare patch anywhere in the yard. Even the chickens refuse to range, preferring to sit in the doorway and peer out on the unending expanse of whiteness, rather than risk getting stuck in a snowbank, and have to wait for someone to come and rescue them. [It might be okay to snivel just a little now.]
What has made this winter a nearly unbearable struggle is adjusting to the loss of Larry’s sister. There is no way around the difficult parts of it – you just have to slog your way through, knowing that at some point, there will a time when the sharp edge of grief wears down a little bit. It will. It will.
In the meantime, God is sending us a little gift to brighten our spirits, as we have another grandbaby on the way! A wonderful blessing, since Lauren & Steve waited 10 years for Evelyn. We are all thrilled that she will be a big sister in the fall. It helps a lot to have a new baby to look forward to.
So, while we get through these last few weeks of cold weather, depending on soups and chili a lot, these cornmeal muffins are a great recipe to have around, because they stay nicely soft for a few days, at least. Muffins of any sort have a tendency to dry out pretty quickly, and the same is usually true of most corn breads. You can make these and still enjoy a soft, moist muffin a day or two later.
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
- 1 & 1/4 cups whole grain cornmeal
- 1 cup + 2 tablespoons all purpose flour
- 2 tablespoons corn starch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 & 1/4 cups buttermilk
- 2 eggs
- 3 tablespoons maple syrup
- 4 tablespoons melted butter
Preheat the oven to 425º. Prepare a 12 spot muffin tin by buttering each cup generously, or lining with papers.
In a large bowl, whisk together the cornmeal, flour, cornstarch, baking powder and soda, and salt – set aside.
In a smaller bowl, or a 4 cup measuring cup, whisk together the remaining ingredients: buttermilk, eggs, maple syrup and butter.
Pour the wet ingredients into the bowl with dry ingredients and fold together gently, taking care not to over-mix; you want a shaggy looking batter and a small dry spot here or there is fine.
Divide evenly in the prepared pan, filling each cup about 3/4 full.
Place the pan in the preheated oven for 10 minutes, reduce heat to 350, and bake about 7 more minutes, until a toothpick inserted in the center of a middle muffin comes out with just a few moist crumbs.
Remove the muffins to a cooling rack – you can serve them warm right away, or once cooled, wrap tightly to store at room temperature for a couple days. They can be reheated in a low oven for about 10 minutes.
Make sure to have plenty of butter on hand too!
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Donalyn/The Creekside Cook