Caw's Cornbread Muffins
These are really delicious! I like using polenta meal instead of regular cornmeal. It's more coarsely ground and I think gives a better flavor.
These are really delicious! I like using polenta meal instead of regular cornmeal. It's more coarsely ground and I think gives a better flavor.
- Carbohydrate 31.2549066670214 g
- Cholesterol 141.406666666667 mg
- Fat 6.40080933333333 g
- Fiber 1.40664001547989 g
- Protein 6.9285833333348 g
- Saturated Fat 1.35604705865 g
- Serving Size 1 1 Serving (95g)
- Sodium 125.844433449518 mg
- Sugar 29.8482666515415 g
- Trans Fat 0.69746992517 g
- Calories 207 calories
Step-by-step
- Grease muffin pan with cooking spray or butter.
- In large bowl, mix well: cornmeal, flour, sugar, baking powder & salt.
- In small bowl, beat eggs with fork.
- Add corn, oil & milk.
- Stir till blended.
- Add to flour mixture and stir with spoon till mixed.
- Pour into muffin tin.
- Bake at 425 20 min. or until golden.
- Can also bake in greased 8x8 pan for about 35-45 min.
- Makes about 15.
The Danger of Overmixing Batter
Bakers frequently ruin corn muffins by stirring the wet and dry components past the point of hydration, which directly develops unwanted gluten in the flour and turns the final crumb rubbery. Combine the milk, eggs, vegetable oil, and drained corn with the dry mixture just until no dry flour pockets remain visible. When moisture hits the flour proteins, gluten strands immediately begin forming, meaning that aggressive stirring guarantees tough, dense baked goods instead of tender ones.
Polenta Meal Versus Fine Flour
Substituting finely milled corn flour with coarsely ground yellow polenta changes the structural integrity of the muffin by altering hydration rates and starch gelatinization during baking. Coarse particles absorb liquid at a slower rate, creating pockets of distinct texture while retaining more of the native corn flavor profile than heavily processed flours. Because coarser grinds require more thermal energy to fully soften, high oven temperatures are necessary to gelatinize the starches properly before the exterior over-browns.
Judging Doneness Visually
Baking at 425 degrees Fahrenheit for 20 minutes creates rapid steam expansion that forces the batter upward while caramelizing the sugars on the surface. Rely entirely on visual and tactile cues rather than a timer by pressing the center of a top; the crust should spring back immediately while showing a deep golden hue along the edges. Pull the pan from the oven the moment a toothpick inserted into the thickest portion emerges clean without wet batter clinging to it.
