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    November 29, 2017

    Corn bread and muffins

    Corn bread and muffins are one of my favorite accompaniments to a meal, at breakfast, or anytime. I love them slathered with butter and drizzled with honey, or just on their own.

    Corn bread and muffins

    Corn bread and muffins took on a new dimension several years ago when I began using a mill attachment for my KitchenAid. I love my KitchenAid mixer, but its milling attachment has been life-changing.
    The attachment allows me to get more creative with breads: I can now use farro and other less common grains to mill and mix together. And there's nothing like a cornbread made with freshly ground corn.
    Adjust the settings on the mill for a fine grain or a rougher grain depending on what your taste preference is. For cornbread I like to grind the corn kernels as fine as possible and then mix them with equal parts white flour so that there's enough gluten in the bread to give it a good rise.

    Corn bread and muffins made with freshly ground cornmeal

    Finely ground cornmeal...

    Corn bread and muffins made with freshly ground cornmeal

    Today I decided to make both corn bread and muffins to serve over the holidays.
    This recipe is perfect for one small corn loaf and 24 mini muffins.

    Corn bread and muffins made with freshly ground cornmeal

    Corn bread and muffins

    Ingredients:

    155 g of yellow cornmeal, finely ground
    150 g all-purpose flour
    67 g granulated sugar
    1 tablespoon baking powder
    1 teaspoon salt
    Two large eggs, lightly beaten
    355 milliliters milk
    57 g butter, melted and cooled

    Procedure:
    Preheat the oven to 175°C
    Lightly butter and flour a small loaf pan.
    Put a drop of cooking oil in each mini muffin tin, and use a small silicone baster to spread the oil around.
    Whisk the dry ingredients together in a large mixing bowl.
    Mix the wet ingredients together separately.
    Gently whisk the wet ingredients and dry ingredients together until just moist, making sure to not over mix. The batter should be somewhat lumpy.
    Fill the loaf pan about ⅔ to ¾ full.
    Spoon batter into the muffin tins until the batter almost reaches the top.
    Place the loaf pan to the rear of the oven (as it takes longer to bake) and then place the muffin tins inside the oven.
    The corn muffins should take 12 to 13 minutes to bake.
    The corn loaf will take an additional 10 to 12 minutes to bake, or about 20 to 25 minutes total.
    Serve the corn bread and muffins in a basket, along with some butter and honey for drizzling.

    Full disclosure: I make a small commission for purchases made through links on my blog. Prices are identical to those on the Amazon website, but purchasing through my link helps support my work in bringing you great recipes and culinary information!

    Printable recipe (in metric or U.S. measurements):

    Corn bread and muffins made with freshly ground cornmeal

    Corn bread and muffins

    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Corn bread and muffins are one of my favorite accompaniments to a meal, at breakfast, or anytime. I love them slathered with butter and drizzled with honey, or just on their own.
    Course: Bread, Breakfast, Snack
    Cuisine: American, international
    Keyword: corn
    Wendy
    Servings: 10
    Wendy

    Ingredients 
    Metric - U.S. Customary

    • 155 grams yellow cornmeal finely ground
    • 150 grams all-purpose flour
    • 67 grams granulated sugar
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 2 large eggs lightly beaten
    • 355 milliliters milk
    • 57 grams butter melted and cooled

    Instructions

    • Preheat the oven to 175°C
    • Lightly butter and flour a small loaf pan.
    • Put a drop of cooking oil in each mini muffin tin, and use a small silicone baster to spread the oil around.
    • Whisk the dry ingredients together in a large mixing bowl.
    • Mix the wet ingredients together separately.
    • Gently whisk the wet ingredients and dry ingredients together until just moist, making sure to not over mix. The batter should be somewhat lumpy.
    • Fill the loaf pan about ⅔ to ¾ full.
    • Spoon batter into the muffin tins until the batter almost reaches the top.
    • Place the loaf pan to the rear of the oven (as it takes longer to bake) and then place the muffin tins inside the oven.
    • The corn muffins should take 12 to 13 minutes to bake.
    • The corn loaf will take an additional 10 to 12 minutes to bake, or about 20 to 25 minutes total.
    • Serve the corn bread and muffins in a basket, along with some butter and honey for drizzling.
      Corn bread and muffins

    Nutrition

    Serving: 70Grams | Calories: 216kcal | Carbohydrates: 32g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 303mg | Potassium: 246mg | Fiber: 2g | Sugar: 9g | Vitamin A: 247IU | Calcium: 101mg | Iron: 1mg
    Tried this recipe?Let us know how it was!

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    About

    Wendy at Roscioli
    I’m American and I’ve lived in Italy for nearly four decades with my Italian family. My passion and strength lies in sharing Italian stories, recipes and unique travel insights on my blog, my Flavor of Italy trips and tours, newsletter and podcast. Continue Reading...

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