Corn Meal Muffins Recipe

Corn meal muffins are a delightful treat that originated in the United States. They are made with a combination of corn meal, flour, and a few other ingredients to create a savory and slightly sweet flavor. These fluffy muffins are perfect for breakfast, brunch, or as a side dish for soup or chili. In this recipe, we will be using 1/2 cup cooked hominy, oatmeal, or other cereal, along with some pantry staples.

One interesting fact about corn meal muffins is that they have a long history in American cuisine. Native Americans were actually the first to use corn as a staple in their diet, and they would grind the dried corn into a fine powder to create corn meal. This corn meal was then used to make a variety of dishes, including these delicious muffins.

Now, let's dive into the recipe for these mouthwatering corn meal muffins:

Ingredients:
- 1/2 cup cooked hominy, oatmeal, or other cereal
- 1/2 teaspoon salt
- 1-1/2 tablespoons shortening
- 1 egg
- 1/2 cup milk
- 1 cup flour
- 1/2 cup corn meal
- 4 teaspoons Dr. Price's Baking Powder

Instructions:

1. Preheat your oven to 400°F (200°C). Grease your muffin tins or a shallow pan with a bit of shortening or cooking spray.

2. In a large mixing bowl, combine the cooked hominy, oatmeal, or other cereal with the salt, melted shortening, beaten egg, and milk. Stir well to combine.

3. In a separate bowl, sift together the flour, corn meal, and Dr. Price's Baking Powder. Sifting the dry ingredients will help to remove any lumps and ensure a smooth batter.

4. Gradually add the sifted dry ingredients to the wet mixture, stirring until well combined. Make sure there are no lumps in the batter.

5. Spoon the batter evenly into the prepared muffin tins or shallow pan. Fill each tin about two-thirds full to allow room for the muffins to rise.

6. Place the muffin tins or pan in the preheated oven and bake for 25 to 30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

7. Once baked, remove the muffins from the oven and allow them to cool in the tins or pan for a few minutes. Then, transfer them to a wire rack to cool completely.

These corn meal muffins are best enjoyed while still warm, but they can also be stored in an airtight container for a couple of days.

Now that you have mastered the art of making corn meal muffins, here are a few related dishes you might be interested in trying:

1. Cornbread: Similar to corn meal muffins, cornbread is a popular Southern dish that uses corn meal as the main ingredient. It is traditionally served as a side dish with BBQ, chili, or fried chicken.

2. Hush Puppies: Hush puppies are made from a cornmeal-based batter that is deep-fried until golden brown. They are often served as a side dish with seafood and are a staple in Southern cuisine.

3. Corn Fritters: Corn fritters are small, deep-fried pancakes made with corn kernels and a batter similar to that of cornbread. They can be served as a snack, appetizer, or side dish.

These dishes all share the delicious flavors and textures that come from using corn meal as a base. Feel free to experiment with different variations and add-ons to make them your own.

Enjoy your homemade corn meal muffins and explore the world of corn-based recipes!