Corn Muffins

Submitted by Jen Durant

These mealy muffins are not sweet. As prepared, these muffins would be a good accompaniment to spicy chili. The optional step provides the sweetness, or simply grill with butter and spread with your favorite jam.

YIELD: 12 muffins PREP TIME: 10 minutes COOK TIME: 25 minutes

Ingredients:Corn Muffin
1 cup yellow medium grind cornmeal (do not use coarse)
1 1/2 cups Four Star Farms, Inc. Bolted Richland pastry flour
1 1/2 cups all-purpose flour
2 tablespoons baking powder
1/2 cup Turbinado cane sugar (more if you want a sweet muffin)
1 1/2 teaspoons kosher salt
2 large eggs, beaten
1/2 cup unsweetened applesauce (I used chunky, homemade applesauce)
1/4 cup unsalted butter, melted and cooled (I substituted this for additional applesauce)
1 1/2 cups milk
Optional: 3/4 cup naturally Lakeside Fruit berry jam

1. In a large mixing bowl, combine the cornmeal, pastry flour, all-purpose flour, baking powder and salt in a large bowl.
2. Combine the milk, sugar, eggs, applesauce, and melted, cooled butter in a separate bowl.
3. Slowly pour the wet ingredients into the dry ingredients, and stir with a wooden spoon, until they are just blended. The mixture will be thick. Allow the mixture to sit at room temperature for 20 minutes. (This allows time for the cornmeal to soften.)
4. While the mixture sits, preheat the oven to 350 degrees Fahrenheit and prepare a 12-cup muffin pan. Spray the pan with Pam (or similar) baking spray or line with paper liners.
5. Spoon the batter to the top of each muffin cup, then bake for 23-25 minutes, until the tops are lightly crisp and a toothpick inserted in the center comes out clean. Cool 5 minutes before removing the muffins from the pan. Cool 10 minutes and enjoy or cool completely if completing the optional step, below.
6. Optional: After the muffins cool, warm, then spoon the jam into a pastry bag fitted with a large round tip or filling tip. Push the tip into the top of the muffin and squeeze 1-2 tablespoons of jam into the center. Repeat for each muffin. Enjoy immediately.
Filled muffins will keep at room temperature in an air-tight container for three days. Unfilled muffins can be individually wrapped and frozen for 1 month.

Adapted from Raspberry Jam Corn Muffins recipe found at