Recipe Collection: Corn Muffins

The other night I made chili for dinner (you can find that recipe in Real Food Basics), and decided to make some cornbread to go alongside.  I don’t use recipes — usually — when I bake anymore, so I threw some stuff together.  It was delicious, and became a staple in our home over the years.  I’ve even designed a gluten-free version of it that’s just as good as the original.  (The pictures are the GF version.  Dark teff flour changes the color of the muffins.)

Corn bread is a real comfort food for many, and it goes great with chili, stews, or just on its own with some butter.

Traditional southern cornbread is cooked in a cast iron skillet and isn’t sweetened at all.  If that’s what you love…great…but this isn’t it.  I grew up with the boxed mixes and came to like slightly sweet cornbread.  This tastes just like it, with healthier ingredients!

Recipe Collection: Corn Muffins

Ingredients:

• 1 c. cornmeal
• 1 c. sprouted flour (or teff flour, for gluten-free)
• 1.5 tsp. sea salt
• 1 tsp. baking soda
• 4 – 6 tbsp. honey (depending on how sweet you like it)
• 2 eggs
• 6 tbsp. butter, melted
• 1 c. milk

Directions:

Step 1: Preheat oven to 400.

Step 2: Mix together all the dry ingredients in a medium bowl.

Step 3: Add the honey, eggs, and butter and stir gently.

Step 4: Add milk a bit at a time until a medium-thick batter forms; about 1 c.

Step 5: Spoon into a prepared muffin tray or an 8×8 baking pan.

Step 6: Bake for 12 – 15 min. for muffins, or 15 – 20 for 8×8 pan.  Serve hot with lots of real butter.

Print Recipe

Corn Muffins

A fantastic sweet corn muffins made from real food ingredients.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Side Dish

Cuisine: American

Ingredients

• 1 c. cornmeal
• 1 c. sprouted flour
• 1 1/2 tsp. sea salt
• 1 tsp. baking soda
• 4-6 tbsp. honey
• 2 eggs
• 6 tbsp. butter melted
• 1 c. milk

Instructions

• Preheat oven to 400.
• Mix together all the dry ingredients in a medium bowl.
• Add the honey, eggs, and butter and stir gently.
• Add milk a bit at a time until a medium-thick batter forms; about 1 cup.
• Spoon into a prepared muffin tray or an 8×8 baking pan.
• Bake for 12–15 min. for muffins, or 15–20 for 8×8 pan. Serve hot with lots of real butter.

How do you like your cornbread?