Edna Lewis’s Corn Muffins Recipe (2024)

FAQs

How do you keep corn muffins from sticking to the pan? ›

First, preheat your oven to 375°F (190°C) to get it nice and hot before you even begin making the cornbread muffin batter. Next, grease a 12-cup muffin pan with butter or spray it with nonstick cooking spray to prevent the muffins from sticking.

The major difference between corn flour and cornmeal is the texture. Corn flour is soft and powdery, while cornmeal is coarse and grittier. Cornmeal can be classified as fine, medium or coarsely ground, but it is never as silky as corn flour.

I use corn flour in my basic cornbread recipe and it's many variations: Cornmeal Raspberry Muffins, Cornbread Chorizo Stuffing and Cornbread Sausage Stuffing Balls. In my breaded Calamari I combine corn flour and masa harina. Recipes for gluten free pasta dough and pizza dough can include corn flour.

Cornbread normally cracks on top, but if it is too extreme and falling apart there are a few options. Do not over mix ingredients. Stir until they are just moistened. Add an extra egg yolk, even if the recipe doesn't call for an egg.

That slightly bitter, kinda “tinny” flavor you often experience when biting into a muffin, biscuit or scone is the result of using a baking powder in high quantities — as is needed for these quick-rise treats — with aluminum in it.

Let your cornbread cool before slicing

Allow your cornbread to cool in the skillet for about 5 minutes, then run a butter knife around the edge to help you easily turn the bread out of the skillet.

After baking, let the muffins cool for at least 15 minutes. Take a butter knife and run it around the outside of each muffin to loosen it from the tin. When you have done this to all, turn the tin upside down and shake gently. The muffins should come out fairly easily.

Most muffin recipes contain oil. The amount of oil in your recipe will affect how much they stick to the liner. Removing the liners while the muffins are still warm helps. You could spray your liners with non-stock spray.

Cornmeal is a good source of carbohydrates and fiber and is fortified with a micronutrient premix containing iron, zinc, and vitamins A, B1, B2, B3, B6, B9 (folic acid), B12, and D3 per USDA Commodity Requirements.

Yes, you can eat cornmeal but in limited portions, if you have diabetes. Cornmeal is a source of energy, vitamins, minerals, and fibre. It's also low in sodium and fat. How food affects blood sugar is indicated by the glycemic index of that food.

Which is healthier cornmeal or flour? ›

The most common of these, the unbleached all purpose flour, is similar to masa harina when it comes to total calories, carbs, and protein. The cornmeal is higher in dietary fiber, calcium and vitamin B6.

High corn flour consumption can increase inflammation in one's body causing heart issues. It is always better to consult an expert before including cornflour in the diet.

'Cornstarch' in the US is the same thing as 'cornflour' in the UK. It's the pure starch extracted from corn kernels, and it has the form of a very fine white powder.

For example, if you're making pancakes or muffins, using cornmeal in place of corn flour will give them a grittier texture. Conversely, using corn flour in place of cornmeal will give baked goods like cornbread a finer, less crumbly texture.

She notes that Northern cornbread is sweeter, lighter, and more cake-like than Southern cornbread. Not surprisingly, it includes sugar (or molasses, in the earlier centuries), unlike traditional Southern cornbread.

WHEAT FLOUR, DEGERMED YELLOW CORN MEAL, SUGAR, LARD (HYDROGENATED LARD, BHT AND CITRIC ACID PRESERVATIVES), CONTAINS LESS THAN 2% OF: BAKING SODA, TRICALCIUM PHOSPHATE, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE, SALT, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, WHEAT STARCH.

Can I substitute water for milk in cornbread mix? Yes, you can, but it may result in a less rich flavor. If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.

As the batter bakes, the carbon dioxide produced by the baking powder makes bubbles in the batter. The bubbles are trapped by the surrounding structure of the batter, mainly supported by proteins in the flour and eggs. Butter the muffin pan or line it with paper muffin cups. Preheat the oven to 425 degrees Fahrenheit.