Cornmeal Muffins/Cornmeal Sticks (AKA Cornpone) make a tasty addition to a meal. The cornpone mold helps them crisp up on the outside, making them even better than cornbread. It’s a simple 30-minute recipe.
Cornmeal Muffins (AKA Cornpone) are crispy on the outside, soft on the inside.
I love these Cornmeal Sticks with any soup or casserole. The recipe comes from one of my favorite basic cookbooks, James Beard’s American Cookery. We inherited a cornpone pan. It’s the best thing ever. Cornmeal muffins baked in this pan are extra special and SO good.
Whenever I feel like I’m coming down with a cold or I simply feel “puny” (as they say here in Virginia), I make Mexican Chicken Soup, my favorite illness fighter. Usually, voilá! No cold materializes. Of course, you don’t have to be sick to eat soup! Add these cornmeal muffins/sticks for a super meal.
What You Need
For best results, get a cornpone pan, but you can use a muffin pan if you have to. You’ll need measuring cups and spoons, a bowl, a sifter or sieve, and a whisk. Do yourself a favor and buy the best tools you can afford.
Cornmeal Muffins Recipe
Cornmeal Muffins/Cornmeal Sticks
Like cornbread, but a muffin!
- 1 cup flour (sift with a sifter or through a sieve)
- 1 cup cornmeal
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 1/2 teaspoons salt
- 2 large eggs (slightly beaten)
- 1 cup milk
- 1/4 cup melted butter
- Preheat the oven to 425F degrees.
- Sift all the dry ingredients together in a mixing bowl.
- Add the wet ingredients.
- Stir until smooth.
- Fill well-oiled muffin tins or corn stick (cornpone) pans 2/3 full.
- Bake 15-20 minutes, or until nicely browned and baked through.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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