Sourdough Cornmeal Muffins

It’s been a while since I posted a recipe!

Last night, I decided to do another recipe I haven’t made in a long time.  Normally, I would have done a double recipe, but I didn’t have enough cornmeal left.

Alas.

Here is a recipe for:

Sourdough Cornmeal Muffins
adapted from The Sourdough Cookbook by Rita Davenport

sourdough.cornmeal.muffins1Ingredients:

1 cup flour
1 cup cornmeal
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1 tsp sugar
1 egg
1/2 cup sourdough starter
1/4 cup oil
1 cup milk

  • Prepare tins for 12 muffins and set aside.
  • Preheat oven to 400C.
  • In a large bowl, mix try ingredients together.
  • In a medium bowl, beat egg, then stir in remaining ingredients.
  • Pour wet ingredients into dry ingredients and stir until just moistened.
  • Divide batter into 12 muffin cups (about 3/4 full each).
  • Bake 15-20 minutes, or until golden brown.
  • Remove from muffin tins.  Serve hot.

sourdough.cornmeal.muffins2

 

They’re good cold, too!

If they last long enough to become so. 😀

Excellent with a nice cup of rooibos tea!

 

6 thoughts on “Sourdough Cornmeal Muffins

  1. Is your cornmeal ground more like flour or more like sand? I can get either type of meal here.

    In my mom’s collection of cast iron are two *heavy* muffin pans and another piece that looks like it would make rolls.

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    • More like sand. The other grind is harder to find here, and usually labelled as masa harina.

      Cast iron pans would be awesome!!! Food cooks quite differently in cast iron, I have found. Have you ever used them? I have some non-stick pans, but the non-stick never seems to last long.

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  2. I’ve used the muffin pans once, so I don’t have a lot of experience with them.

    I have used all sorts of bread pans and I have noticed that glass and cast iron loaf pans “act” very differently when baking bread. The bread coming from the cast iron pans has a much thinner crust than bread coming from the glass loaf pan.

    I never had much modern cookware. When I was a poor college student, the modern stuff was much too expensive, so I would buy used cast iron cookware. Back then everyone was wanting the new stuff and the cast iron stuff was very cheap. I learned if I went around to the yard sales on Sunday afternoon, I would often be told, “Just take it so I don’t have to throw it away”.

    By the time I could afford the new stuff, I had already “fallen in love” with the cast iron.

    Plus there is something about cooking with family heirlooms. 🙂

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    • There certainly is!

      That thin crust is what I prefer. Our loaf pans are glass. Before that, I had non-stick. Those were hirrible, once the coating began to fail.

      Too funny that you got your cast iron because it was cheap. Now, it’s really expensive and trendy. I had a 12 inch one that I got for pittance years ago. When it cracked after being dropped, I tried to replace it with the same. I couldn’t believe how much more expensive they had become!

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  3. I really got into this article. I found it to be interesting and loaded with unique points of interest. I like to read material that makes me think. Thank you for writing this great content.

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