Hurricane comfort baking continues…I wanted a savory muffin this time, and these Southern-Style Cornbread Muffins immediately caught my eye because of how few ingredients they require. To top it off, they don’t have butter or oil! I may be stress eating through this storm, but at least I’m eating healthy.
These are a bit on the plain side, which just means they’re the perfect accompaniment to a chunky bowl of soup or chili.
Southern-Style Cornbread Muffins (21 of 750)
Adapted from 750 Best Muffin Recipes by Camilla Saulsbury
Makes 12 muffins
- 2 cups cornmeal, divided (I used a mix of white and yellow)
- 1 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 3/4 cup boiling water
- 1 1/2 cups skim milk
- 2 eggs
- Liberally grease your muffin tin and heat it in the an oven set to 450F. Heating the pan will make the grease sizzle, yielding a deep brown crust on the muffin bottoms and sides.
- In a large bowl, whisk together 1 1/3 cups of the cornmeal, sugar, baking powder, salt, and baking soda.
- In a medium bowl, combine the remaining cornmeal and boiling water; stir until blended. Slowly whisk in milk until smooth. Whisk in eggs until blended.
- Add the egg mixture to the dry mixture and stir until just blended.
- Divide batter equally among heated prepared muffin cups.
- Bake in preheated oven for 18 minutes or until tops are just turning golden. Let cool in pans on a wire rack for 5 minutes, then transfer to the rack to cool. Store in airtight container.
These muffins are dense little hockey pucks – I mean that in the best possible sense. They’ve got a great golden-brown crust and a really moist middle. Combining the cornmeal with boiling water ensures that you get an almost polenta-like texture inside once they’re baked.
I can’t vouch for whether or not they’re a true Southern-style cornbread, but they are pretty tasty, especially when toasted and serve with a hot bowl of soup.