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 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.
Finely 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
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 2/3 to 3/4 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.
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Printable recipe (in metric or U.S. measurements):
Ingredients
- 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 2/3 to 3/4 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.
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