Corn muffins

Melt in your mouth corn muffins using our organic All-Purpose flour, organic stone ground Cornmeal and Polenta. Perfect to pair with your next batch of chili or stew for those chilly fall days ahead! 

Download a printable version of the recipe here.

© Barton Springs Mill Test Kitchen

Recipe by: Pamela Thibodeaux- Recipe Developer

Corn Muffins

Yield: 1 dozen standard muffins

Ingredients:

120g BSM cornmeal (any variety)

120g BSM All-Purpose flour

75g BSM polenta (cooked, any variety)

4g baking powder

3g baking soda

4g fine sea salt

113g unsalted butter (melted)

40g grapeseed oil

55g cane sugar

55g honey

1 large egg + 1 yolk (room temp)

240g buttermilk (room temp)

Method:

Preheat an oven to 350°F.

Make sure to pre-cook the polenta and allow to slightly cool before adding to the wet ingredients in this recipe. Use a 1:1 ratio of polenta to water cooked over medium heat for this recipe. It is ready to use when all of the water is absorbed.

In a large mixing bowl, whisk together all of the dry ingredients. In a separate mixing bowl, whisk the wet ingredients together. Add the wet ingredients to the dry ingredients and whisk just until it becomes a smooth batter without any lumps.

Line a dozen cupcake pan with liners. Scoop the batter into each liner about ¾ full. Bake the corn muffins for 20-22 min or until golden brown on top. Remove from the pan and serve warm with a generous amount of butter alongside any of your cozy meals this fall season.