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All Reviews for Corn Muffin
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12
5132_050310_corn_muffins.jpg
Ingredients
Ingredient Checklist
2 tablespoons unsalted butter, melted, plus more, room temperature, for muffin tins and serving
1 1/2 cups white cornmeal, finely ground
3/4 teaspoon baking soda
1 teaspoon coarse salt
2 eggs, lightly beaten
2 1/4 to 2 1/2 cups buttermilk
Sorghum molasses or honey, for serving
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12
5132_050310_corn_muffins.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12
Recipe Summary
Yield: Makes 12
Yield: Makes 12
Makes 12
5132_050310_corn_muffins.jpg
5132_050310_corn_muffins.jpg
Ingredients
Ingredients
- 2 tablespoons unsalted butter, melted, plus more, room temperature, for muffin tins and serving
- 1 1/2 cups white cornmeal, finely ground
- 3/4 teaspoon baking soda
- 1 teaspoon coarse salt
- 2 eggs, lightly beaten
- 2 1/4 to 2 1/2 cups buttermilk
- Sorghum molasses or honey, for serving
Directions
Preheat oven to 425 degrees. Generously butter a standard 12-cup muffin tin; set aside.
In a medium bowl, whisk together cornmeal, baking soda, and salt. Whisk in 2 1/4 cups buttermilk, eggs, and melted butter until smooth; batter should be loose and pourable. If not, whisk in additional 1/4 cup buttermilk.
Pour batter into prepared muffin tin and transfer to oven. Bake until golden brown, 12 to 20 minutes. Immediately turn muffins out onto a wire rack to cool slightly.
Place softened butter on a small plate and drizzle with molasses or honey; serve with warm muffins.
Reviews (5)
Add Rating & Review
19 Ratings
5 star values:
3
4 star values:
1
3 star values:
7
2 star values:
7
1 star values:
1
Reviews (5)
Add Rating & Review
19 Ratings
5 star values:
3
4 star values:
1
3 star values:
7
2 star values:
7
1 star values:
1
Add Rating & Review
19 Ratings
5 star values:
3
4 star values:
1
3 star values:
7
2 star values:
7
1 star values:
1
19 Ratings
5 star values:
3
4 star values:
1
3 star values:
7
2 star values:
7
1 star values:
1
19 Ratings
5 star values:
3
4 star values:
1
3 star values:
7
2 star values:
7
1 star values:
1
- 5 star values:
- 3
- 4 star values:
- 1
- 3 star values:
- 7
- 2 star values:
- 7
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
01/01/2014
I made these and after mixing the batter, turned to the reviews to see what was wrong. They are really dense. I was hoping for a light, sweetish corn muffin (think Jiffy mix) and these are pretty inedible. I think I'll cut them into crouton sized squares to put in our black eyed peas. Otherwise, they are inedible on their own. Blech.
Martha Stewart Member
Rating: Unrated
10/11/2012
I doubt if anybody actually tried this recipe. It could be more correctly named as Corn Meal Soup. It appeared to be missing white flour or called for much too much milk. This was an awful waste of time, energy, and foodstuffs!
Martha Stewart Member
Rating: Unrated
07/14/2010
i made these muffins this evening and they came out really salty-used coarse salt-came out aweful-any suggestions-went totally by the recipe-i dont get the salt in this recipe.
Martha Stewart Member
Rating: Unrated
07/14/2010
It is suppose to be watery. Martha has the video up. It's soooo good too. I grind my cornmeal so it can be really fine.
Martha Stewart Member
Rating: Unrated
06/26/2010
I think the buttermilk ratio is off, I had to add a lot more cornmeal to mine as 2 1/4 cups was very watery. I think it should be 1 1/4 cups buttermilk to 1 1/2 cups cornmeal.
Martha Stewart Member
Rating: Unrated
01/01/2014
I made these and after mixing the batter, turned to the reviews to see what was wrong. They are really dense. I was hoping for a light, sweetish corn muffin (think Jiffy mix) and these are pretty inedible. I think I'll cut them into crouton sized squares to put in our black eyed peas. Otherwise, they are inedible on their own. Blech.
Rating: Unrated
Rating: Unrated
10/11/2012
I doubt if anybody actually tried this recipe. It could be more correctly named as Corn Meal Soup. It appeared to be missing white flour or called for much too much milk. This was an awful waste of time, energy, and foodstuffs!
Rating: Unrated
07/14/2010
i made these muffins this evening and they came out really salty-used coarse salt-came out aweful-any suggestions-went totally by the recipe-i dont get the salt in this recipe.
It is suppose to be watery. Martha has the video up. It's soooo good too. I grind my cornmeal so it can be really fine.
Rating: Unrated
06/26/2010
I think the buttermilk ratio is off, I had to add a lot more cornmeal to mine as 2 1/4 cups was very watery. I think it should be 1 1/4 cups buttermilk to 1 1/2 cups cornmeal.
All Reviews for Corn Muffin
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Corn Muffin
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
