Northern Sensibilities Reign in These Scrumptious Muffins
Classic southern cornbread is not sweet and is very corny. Northern cornbread is considered an abomination by purists, being much sweeter and softer. Most of the cornbread we are all used to, whether we are buying cornbread muffins in bakeries or a square served alongside our chili in a restaurant, is northern style cornbread.
And while there are some things that we are purists about (such as where our fish comes from or our water) this recipe shows off our preference in corn muffins (a little sweet). And most importantly, it’s a butter vehicle! A warm cornbread muffin, with a pat of really good butter melting over it…heaven.
These corn muffins are moist and slightly sweet and have just enough crumble to be the perfect foil to a hearty soup, a salad or as a breakfast grab with coffee – and you can enjoy them anytime of day.
These cornbread muffins are easy to make and work well with a schmear of jam or alongside a bowl of chili.
Low FODMAP Serving Size Info: Makes 12 muffins; serving size 1 muffin
- 1 1/2 cups (360 ml) lactose-free whole milk, at room temperature
- 1 tablespoon plus 1 teaspoon lemon juice
- 1 3/4 cups (242 g) fine stoneground yellow cornmeal
- 1 cup (145 g) low FODMAP gluten-free all-purpose flour, such as Bob's Red Mill 1 to 1 Gluten-Free Baking Flour
- 1/3 cup (66 g) sugar
- 1 tablespoon plus 1 teaspoon baking powder, use gluten-free if following a gluten-free diet
- 1 teaspoon salt
- 4 tablespoons (57 g) unsalted butter, melted
- 1/4 cup (60 ml) neutral flavored oil, such as canola or vegetable
- 2 large eggs, at room temperature
Position rack in center of oven. Preheat oven to 400°F/200°C. Coat 12 muffin wells with nonstick spray; set aside.
Stir the milk and lemon juice together in a medium-sized bowl and allow to sit for 5 minutes to thicken while oven preheats.
Whisk together the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl to aerate and combine. Make a small well in the center and set aside.
Whisk the melted butter, vegetable oil and eggs into the thickened milk until combined. Pour this wet mixture into the well of the dry mix and whisk together just until combined. Divide evenly into prepared pan.
Bake for about 14 to 18 minutes or just until a toothpick inserted in the center comes out clean. Cool pan(s) on rack for 2 minutes, then unmold onto rack. Muffins are ready to eat while warm or cool to room temperature and store in airtight containers at room temperature for up to 2 days; they do dry out a bit. Muffins may also be frozen in heavy zip top bags for up to 1 month.
- While we love freshly squeezed lemon juice where its flavor will be pronounced, we often find a need for lemon juice in small amounts and buying fresh lemons just doesn’t make economic or logistical sense. There is one prepared lemon juice product that we will use in the Test Kitchen and that’s Minute Maid Premium 100% Pure Lemon Juice. It comes in an easy to use squeeze bottle that is packaged in a box so look for the box near the frozen juice concentrates. We always keep a couple in the freezer. There were a few years, just a few years ago, when it disappeared from the shelves and devotees went crazy. You can still find the chat threads online; it was like hunting for unicorns! So thankful that it is available again. This is a freezer “pantry” item to try and always have on hand.
- For a less sweet version you can reduce the sugar to 2 to 3 tablespoons.
If You Can Tolerate
- Fructans: If you passed the fructan wheat Challenge, you could sub in unbleached all-purpose flour for the gluten free flour; use the weight amounts if you make this substitution for best results. Note that the cornbread muffins will no longer be gluten free.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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