This cornmeal muffins recipe is based on the recipe from the back of a bag of Purity brand cornmeal. It’s awesome and simple.
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Ingredients
- 3/4 cup cornmeal
- 1 cup yoghurt thinned with 1/4 cup milk - total volume 1- 1/4 cups
- 1 cup all-purpose flour or whole wheat, or combination thereof
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup vegetable oil or melted butter/shortening
Ingredients
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Instructions
- Preheat oven to 400 degrees F. Grease muffin tins with shortening, oil or non-stick cooking spray.
- In a small bowl, combine cornmeal and yoghurt/milk and let stand for a minimum of 10 minutes.
- Meanwhile, combine the flour, sugar, baking powder and salt in a large bowl.
- Add oil and egg to the yoghurt/milk, cornmeal mixture. Mix well. Add to dry ingredients, stirring until just combined. (This is important because too much mixing will cause tunnels to form in the finished cornbead.)
- Spoon into prepared muffin tins, about 2/3 full.
- Bake at 400 degrees in a greased pan for 15 to 20 minutes or until an inserted toothpick comes out clean. Allow to cool briefly (2 minutes) in a tin before removing to cool on a wire rack.
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