This is a food blog, and that designation comes with certain expectations about what we will and what we won’t cover here. Recipes, yes. Politics, no. But it’s a food blog in an election year (astoundingly, this is Umami Girl’s THIRD election year — hey hey, old timer), and I’m just going to take one moment to say that I have never been surer or gladder to hold the views that I hold. And while it’s not a perfect match, today I’m choosing to express those views in the culinary form of Proud Yankee Cornbread Muffins. Take from it what you will — a recipe, a regard for human rights, a vote against Voldemort. It’s up to you. Either way, there will be Yankee cornbread muffins on the table.
Cornbread divides into two basic varieties. Southern cornbread is completely unsweetened and made from cornmeal with no flour added. It’s often cooked in cast iron greased with bacon fat, and it’s great straight out of the oven but doesn’t stay fresh for long. Northern cornbread (also called Yankee cornbread sometimes) is made from a mix of cornmeal and flour and often has a few tablespoons of sugar to sweeten it up just a touch. It’s more tender and will last a day or two wrapped up on the counter. Many an American residing south of the Mason-Dixon line may scoff at Yankee cornbread, just as, in turn, I might scoff at the enormous and cloying corn muffins found at certain coffee shops and hotel breakfast buffets. To each her own. I’m declaring for Yankee cornbread muffins. Just putting that out there.
The best part about these Yankee cornbread muffins is that they could play a convincing role in any meal. Breakfast? Slather on the butter and jam or honey, fry up an egg, and go for it. Dinner? Make some vegetarian chili and pop a Yankee cornbread muffin on the rim of the bowl. Lunch? Leftover chili! Or black bean soup. And dessert? I can see these working beautifully as an alternative to a biscuit in strawberry shortcake. What else? Snack? Toss a muffin in the vicinity of your face and see what happens. (Wait, why does that sound even worse than it should?)
Okay! I think we’re done here. Umami Girl out. See you soon.
- 1 1/4 cups stone-ground cornmeal*
- 3/4 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups well-shaken buttermilk
- 2 large eggs
- 3 tablespoons butter, melted
- Preheat oven to 425°F with a rack in the center. Grease a standard 12-muffin tin or line with paper liners.
- In a large bowl, whisk together the cornmeal, flower, sugar, baking powder, baking soda and salt.
- Measure the buttermilk into a 2-cup liquid measure, then crack in the eggs and beat to combine.
- Pour the buttermilk mixture into the bowl with the dry ingredients and stir gently until there are no dry pockets.
- Pour in the melted butter and stir until combined.
- Divide batter among 12 muffin cups. Bake 10-12 minutes, until a tester comes out clean. Remove to a rack to cool slightly before serving, or cool completely and keep for up to a day or two.
- * Psst...affiliate links follow. We recently bought some of this medium-grind cornmeal, and I LOVE these muffins even more now. They're oh-so golden and have a wonderful texture.