Edna Lewis’s Corn Muffins
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons lard or butter, plus 2 tablespoons melted butter
- 2½cups corn flour or extra-fine cornmeal (not cornstarch)
- 1teaspoon salt
- 1teaspoon baking soda
- ½teaspoon homemade baking powder (see note)
- 2½cups buttermilk, room temperature
- 1egg, beaten
Nutritional analysis per serving (12 servings)
164 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 4 grams protein; 210 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400. Generously grease the wells of the muffin pan with 2 tablespoons of lard or butter, leaving the extra fat in the wells. In a mixing bowl, sift together the corn flour, salt, baking soda and baking powder.
- Step 2
When the oven is hot, place the muffin tin inside to preheat. Meanwhile, stir the buttermilk into the dry ingredients and mix well, then stir in the egg and 2 tablespoons melted butter. When the muffin pan is very hot (if using butter to grease, the butter should have just stopped sizzling), carefully remove it, and quickly fill each well with about 3 ounces of batter. Bake for 17-20 minutes, rotating once, until a toothpick comes out clean and the edges of the muffins are golden brown.
- Step 3
Let the pan cool for 2 minutes on a rack, then remove the muffins. (If necessary, use a paring knife to release them.) Serve muffins hot, with butter.
- To make homemade baking powder, which leaves no metallic or chemical taste, sift together 2 parts cream of tartar to 1 part baking soda.
Private Notes
Comments
Praise Jesus, this is real cornbread! So tired of people using sugar and white flour and calling it cornbread.
are you sure these measurements are correct? I 1/2 cups corn flour seems right ... I just made this with 2 1/2 and it was all wrong.
I made these twice, the second time with honest to goodness corn flour from Bob's Red Mill. Great muffins. The recipe measurements seem right.
Despite the butter, these muffins didn’t have much flavor, and they stuck to the pan.
I had no corn flour so took a chance with masa harina using 2 cups of buttermilk (used buttermilk powder). I also used olive oil in place of melted butter but did use butter for greasing. They are nubbly and deliciously corny!
I halved the recipe. They came out looking perfect, but I must have made a mistake 'cause they didn't taste right. I'll try again.