Who said muffins had to be sweet? Today, I want to share with you a recipe that I hold close to my heart – Corn Meal Muffins. These muffins are a delightful twist on the traditional muffin, offering a savoury taste that is just as satisfying. I first fell in love with Corn Meal Muffins during a visit to a quaint little bakery in the heart of the Midwest. The smell of the muffins baking in the oven, their warm, hearty texture, and the unique flavour had me hooked instantly. These muffins are a staple in many American households, especially in the Southern states where corn meal is a common ingredient in various dishes. What I love about these muffins is their versatility. Whether you’re serving them for breakfast, packing them for a picnic, or offering them as a side dish during dinner, they never disappoint. Plus, they’re so easy to make! With just a handful of basic ingredients, you can whip up a batch of these muffins in no time. The secret to their unique flavour lies in the use of corn meal and melted bacon fat. Trust me, once you try these muffins, you’ll never look at muffins the same way again!
Ingredients
- 1 c. corn meal
- 2 Tbsp. brown sugar
- 3/4 tsp. baking soda
- 2 eggs, well beaten
- 1 1/2 c. sour milk
- 1 c. flour
- 1 tsp. salt
- 1 tsp. baking powder
- 1/4 c. melted bacon fat
Baking Instructions
- Sift flour.
- Measure and sift with baking soda, salt and baking powder.
- Mix with corn meal.
- Combine bacon fat, sugar and eggs.
- Add sour milk.
- Combine with dry ingredients.
- Beat only until smooth.
- Fill well-oiled muffin pan 2/3 full.
- Bake in hot oven (435°) for 15 to 20 minutes.
Calorie: 150
Total cooking time: 30 minutes
Difficulty level: Easy
The Epic Corn Meal Muffin Saga
Once upon a time, in a kitchen not too far away, I decided to embark on a culinary journey. The mission? To create the perfect corn meal muffin. Sounds simple, right? Well, buckle up, buttercup. It’s about to get bumpy.
The Curious Case of the Corn Meal
First things first, the main star of our show – 1 c of corn meal. Now, corn meal isn’t usually the belle of the ball in a recipe, but today? Today, she’s the queen. Alongside her, we have the supporting cast: 2 Tbsp. of brown sugar (the sweet talker), 3/4 tsp. of baking soda (the riser), and a duo of eggs, well beaten (the binders).
The Sift Happens
Next up, we have to sift the flour. Now, I know what you’re thinking – “Sift? Really? Isn’t that a bit extra?” And to that, I say: Yes. Yes, it is. But trust me, it’s worth it. You haven’t seen clump-free until you’ve sifted, my friend. Once sifted, we measure and sift again with the baking soda, salt, and baking powder. This mix then gets to mingle with the corn meal.
The Fatty Sugar Combo
Now comes the interesting part – combining the bacon fat, sugar and eggs. If you’re thinking “bacon fat and sugar? In a recipe? Are you sure?”, I assure you, I am. It might seem like a strange combo, but it’s like the unexpected pairing of socks with sandals – controversial, yet surprisingly comfortable.
The Sour Milk Twist
Just when you thought our mix couldn’t get any wilder, we add sour milk. Yes, you read that right. Sour. Milk. But don’t worry, it’s not the ‘spoil-your-appetite’ kind of sour. It’s the ‘give-your-muffins-a-tangy-twist’ kind of sour.
The Mixing Mania
Now, all these divas need to come together. We combine the dry ingredients with the wet and beat until smooth. The trick is not to overmix. Overmixed batter is like an overplayed song. It gets tough, and not in a good way.
The Muffin Pan Tango
Next, we fill a well-oiled muffin pan 2/3 full. Why 2/3, you ask? Well, unless you want your muffins to look like they’ve been hitting the gym a little too hard, I suggest you stick with 2/3.
The Hot Oven Hustle
Finally, our muffins get to bake in a hot oven (435°) for 15 to 20 minutes. It’s the perfect amount of time to clean up, have a dance-off with your reflection in the oven door, or question your life choices.
And voila! There you have it. Corn meal muffins that will make you the talk of the town (or at least your kitchen). And remember, whether you’re a seasoned chef or a baking newbie, the kitchen is a place to have fun, make a mess, and create some deliciousness. So go ahead, get your hands dirty. Happy baking!
