My mother moved in with us a few months back and the other day she asked me if I would make some corn meal muffins. “I miss them” she said and I remember you made them for me once when I was visiting and I absolutely loved them. I have got to say corn meal muffins are far from rocket science and really quite easy to make and most definitely belong in the “comfort food” category.


1 cup flour                                                          1 tablespoon baking powder

12 teaspoon salt                                               12 cup sugar

1 cup yellow cornmeal                                   12 cup butter

1 egg                                                                     34 cup milk

Preheat oven to 375º F.

Grease muffin pan.

Mix dry ingredients together.

In a separate bowl combine melted butter, egg and milk; mix well.

Add dry mix to wet mix and stir until just combined.

Spoon batter into muffin pan and bake for 15-20 minutes. I used a mini muffin tin so cooked them for a bit less – just keep an eye on them as to not overdo.

Serve hot.

The best way to eat these little beauties is with butter and Rogers Golden Syrup! Delicious to say the least.

Kathryn Hartwell

Added Bonus** Unlike flour made from wheat grains, corn meal does not contain gluten, so it makes for a safe cooking ingredient for those suffering from celiac disease or gluten intolerance.

Plus** Each cup of cornmeal contains 8.9 grams of dietary fiber. Corn meal also benefits your health by boosting your iron intake. A cup of corn meal provides 4.2 milligrams of iron, more than half of the 8 milligrams recommended daily and it is a good source of phosphorus. Phosphorus helps make up your DNA, forms a component of your cell membranes and also contributes to bone mineral tissue.

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