The Search is Over: Corn Meal Muffins

You might remember me saying that I have a person come in from the Fayette County Food and Fitness Initiative.  She focuses on teaching the kids the Farm to Table Concept.  Each month she has a different food that she focuses on.  Last month it was corn.

As part of the program a “Teacher’s Basket” comes to me with a listing of activities I can do with the kids and some food products related to the topic.  Last month I got cornmeal.  That prompted me to try yet again to find a decent cornmeal muffin recipe.

I’ve tried and tried and tried.  I love the cornmeal muffins from Famous Daves.  I really love them.  They aren’t dry at all.  So many cornmeal muffins are dry and hard to choke down without a big drink of water.  I’ve tried the “Famous Dave knock off” recipes and they taste too much like cake.

So in an effort to find the perfect recipe, I went to Google and unlike mine and Google’s last attempts, this attempt was a complete success.  Even Kramer said I can make them again and again.  That impressed me…he’s not been a fan of cornmeal muffins in the past so if I can get him to like them, I’m in business!!

You can find the recipe HERE

The best part of all of this was the surprise that they were good.  Truly I have tried so many times I had given up.  I really only tried the recipe because I was given the cornmeal and didn’t want to waste it.  I really didn’t have any hope that I’d love the muffins…I had already tried making them so many times before. Here’s how they look….
Best news…the childcare kiddos really liked them too.

I think in the future I’m going to play with the recipe a bit.  There is a lot of sugar in them so I’d like to cut that back 1/4 cup and I think I’d like to add just a 1/2 teaspoon or so a baking soda to see if I can get them to puff up a
bit.

Regardless, I have a recipe that is tasty….


Even if my tweaks fail, my search for the Best Cornmeal Muffins is OVER!!

8 thoughts on “The Search is Over: Corn Meal Muffins

  1. Carolyn Sullivan

    My sister is a diabetic and has been successful at lowering her Blood sugar and A1c w diet exercise and (i don’t believe it helps) CBD oil. But her lower carb recipes are interesting, She swears by Just Like Sugar (from amazon) for baking. She uses no sugar but Just Like Sugar.

  2. Judith Fairchild

    They sound good. My best cornmeal muffins I use baking soda and Buttermilk light fluffy and moist. Usually puff up high. I’m glad you found one every body likes.

  3. Lorraine

    Looks delicious, Jo! Try using buttermilk instead if milk; makes all the difference in the world.
    This is the recipe I use:
    Corn Bread
    1 cup Quaker® Yellow or White Corn Meal
    1 cup all-purpose flour
    2 to 4 tablespoons sugar
    4 teaspoons baking powder
    1/2 teaspoon salt
    1 cup buttermilk
    1 egg, beaten
    1/4 cup vegetable oil
    Preheat oven to 425° F. Grease 8-inch square pan with solid vegetable shortening or non-stick cooking spray. In large bowl, combine corn meal, flour, sugar, baking powder and salt. Add milk, egg and oil. Beat until fairly smooth, about 1 minute. Pour batter into prepared pan and bake in preheated oven for 20 to 23 minutes, or until wooden pick inserted in center comes out clean.

    Serving Tips:
    Muffins or Corn Sticks – Pour corn bread batter into greased or paper-lined muffin cups OR hot, well-greased corn stick pans. Bake for 15 to 18 minutes. YIELD: 12 muffins or about 14 corn sticks.
    Mexican Corn Bread – Stir 1 cup whole kernel corn, 2 tablespoons chopped green chilies and 1/2 teaspoon chili powder into batter. Bake in greased (with solid shortening) or non-stick cooking sprayed 8-inch square pan for 22 to 25 minutes, or until wooden pick inserted in center comes out clean. Remove from oven; top with 1/2 cup (2 oz.) shredded cheddar or Monterey Jack cheese.

  4. ShirleyR

    Thanks so much, Jo, for sharing this recipe. A buffet restaurant here in my town would serve sweet cornbread muffins once in a while as a sample item, I suppose they were trying to decide whether to offer them as a regular buffet item, and they were so good, so I am very excited to have this recipe to try. I have never been a fan of regular cornbread, but the sweet kind was such a treat.

  5. Donna Pheneger

    I love good corn bread but it’s so hard to find – thanks for finding this for us!

  6. Carmen

    I clicked on the recipe link. That picture with the honey drizzled on the top looks so good. I will be making these in the future. We love muffins with soup!

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