New Taste Journal
Whole Grain · Whole Food · Big Flavors
Whole Grain Cornmeal-Honey Muffins.....
2 Cups Whole Grain Cornmeal
1 Cup Whole Wheat Flour,
1 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Salt
1 Cup Corn Kernels, fresh or frozen
2 Cups Buttermilk
1 Tbs. Cider Vinegar
1/4 Cup Olive Oil
1/4 Cup Honey
Heat Oven To 375°
Gather and measure dry ingredients:
Whole Wheat Flour
Place dry ingredients into a mixing bowl.
Add the corn to the bowl.
Use your fingers to mix and toss everything together.
Make sure ingredients are mixed well.
Gather and measure wet ingredients:
Honey (warm dissolve best)
Crack eggs and place in bowl.
Lightly whisk the eggs.
Mix all wet ingredients together.
Pour wet ingredients over dry ingredients.
Using a spatula, make sure no honey is left in the wet ingredient bowl.
Using the same spatula, mix and fold wet and dry ingredients together.
Be sure to scrape the sides and bottom of the bowl as you mix.
Finished batter will resemble pancake batter.
Lightly oil a 12 muffin pan.
Using a ladle, fill each muffin cup to the top with a 1/2 cup of batter.
Place muffin pan into the oven and bake for 25 minutes.
Remove cooked muffins from the oven and let cool for about half an hour.
Serve with chilled Green Butter.
Extra muffins freeze well.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.