Cornmeal Muffins from Scratch

When I made homemade hamburger helper the other night I had to have cornmeal muffins to go with them. Thankfully we had the cornmeal in the house, it’s not something we always have on hand, and it helped clean the cupboards out a bit more too.

Cornmeal Muffins from Scratch

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I am a lover of Cornmeal Muffins. I admit that I haven’t always. In fact I hated them when I was younger. One of those causes of tastes changing.

What you need:

• 1 cup cornmeal
• 1 cup flour
• 1 tsp salt
• 1/2 cup butter, melted
• 2 eggs
• 1 tbsp baking powder
• 1/2 cup sugar
• 1 cup milk or water
• 1/2 cup honey

How to make Cornmeal Muffins

Mix it all together, simple, just the way I like it.  

Pour into either non-stick sprayed muffin tins or into silicone muffin liners which is what I use now.

Bake in preheated oven at 350 for 15 minutes, or until done.

How simple is that?

Note- Regrading the milk or water ingredient:

Austin had an allergy to milk protein until she  2 1/2 years. Brookland and Gauge until about 1 year. Which meant that we did not use cow milk in baking of any kind that our kids ate during that time.

Blake and I didn’t care for the taste of soy milk in some baked goods such as cornmeal muffins so I would experiment using just water instead. Guess what? Rarely does it make a difference that you can really notice. It might not be as creamy, sweet or rich but that’s okay with me and I don’t think Blake has even noticed.

In any recipes that I switched from milk to water in the past, I have not gone back to using milk now that the girls can have it. Water is easier on the pocket book and calories/fat. BUT it is completely up to you what you choose to use of course.

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