Recipe Collection: Corn Muffins |
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Recipe Collection: Corn Muffins

admin April 28, 2011

Written by Kate Tietjehomemade 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!

Corn Muffins

Ingredients:

  • 1 cup cornmeal
  • 1 cup 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 (learn how to make your own butter)
  • 1 cup milk

Directions:

Step 1: Preheat oven to 400ºF.

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 a little milk at a time until a medium-thick batter forms; about 1 cup.

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

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

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

Instructions

  • Preheat oven to 400ºF.
  • Mix together all the dry ingredients in a medium bowl.
  • Add the honey, eggs, and butter and stir gently.
  • Add a little milk 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 minutes for muffins or 15–20 for an 8×8 pan. Serve hot with lots of real butter.

How do you like your cornbread?

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1 Comment

  1. I used your chili recipe on Monday night and it was so good! What is sprouted flour and where do I find that? I like that your recipe uses honey since the one I had used sugar which I am trying to get away from. Thanks for the recipe!

    Reply

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Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

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