Corn-Meal Muffins
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Corn-Meal Muffins' — Farmers' Bulletin 565, 'Corn Meal as a Food and Ways of Using It,' USDA, issued Jan. 22, 1914, revised Sept. 1917 (public domain, U.S. federal work). Measures and oven temperatures modernized. Conversion: the original's 1 cup wheat flour (125 g) is swapped straight for a gum-containing 1:1 blend at the same weight (USDA basis 125 g/cup); no other change except a 10-minute batter rest for hydration. The original serves four people.
Small cornmeal-and-flour muffins from the bulletin: half a cup of meal to a cup of flour, one egg, and a hot oven. Plain, tender, and made for the breakfast or supper table.
Why this complexity: Straight swap with a gum-containing 1:1 blend.
Ingredients
- 125 g gluten-free 1:1 baking blend (with gum) (about 1 cup), for the original 1 cup wheat flour (125 g, USDA basis)
- 1/2 cup cornmeal
- 3 teaspoons gluten-free baking powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 3/4 cup milk
- 1 large egg, well beaten
- 1 tablespoon butter, melted, plus more for the pans
Method
- Heat the oven to 425°F (a hot oven). Butter gem or muffin pans.
- Mix and sift the blend, cornmeal, baking powder, sugar, and salt.
- Add the milk gradually, then the beaten egg and the melted butter. Stir just until combined.
- Rest the batter 10 minutes, then fill the pans about two-thirds full.
- Make 25 minutes, until golden and firm to the touch. Serve warm.
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