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No Knead Corn Bread Muffins
A delicious yeasted version of corn bread – pairs perfectly with a bowl of chili or soup!
Yield 12 large muffins
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cornmeal
- 2 tablespoons granulated sugar
- 1/2 teaspoon table salt
- 3 tablespoons shortening or butter, softened
- 1/4 teaspoon oregano
- 1/2 teaspoon thyme (if desired)
- 1 cup water
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
- 1 large egg
- 2 tablespoons butter, melted, for brushing after baking (optional)
Instructions
- Have water at 110°-115°F and all other ingredients at room temperature.
- Measure the first 7 ingredients into a bowl; whisk to combine. Set aside.
- Pour the warm water into a stand mixer bowl; stir in yeast. Let stand 3 to 5 minutes.
- Add the egg and 1/2 the flour mixture to the yeast mixture. Using paddle attachment, beat 2 minutes on medium speed (or mix using wooden spoon or dough whisk) until smooth.
- Add the remaining flour mixture and mix until smooth, about 1 to 1 1/2 minutes. (You can also stir using a wooden spoon or dough whisk.) Scrape down batter from sides of bowl.
- Cover; let rise in warm place until doubled, about 30 minutes.
- Meanwhile, grease 12 large muffin cups.
- Stir down raised batter for about 30 seconds. Note that this is a thick, somewhat sticky batter.
- Spoon into muffin cups, filling no more than half full. Tap pans on counter to settle the batter. Let rise until batter reaches tops of cups, about 30 minutes.
- Preheat oven to 400°F.
- Bake 15 to 20 minutes or until well-browned on sides. Remove from pans to cooling rack. Brush with butter, if desired. Serve warm.
Notes
For Corn Bread: Pour batter into a greased 9-inch square pan. Bake 20 to 25 minutes in 375°F oven.
Photo by: The Yooper Girl
Review & Comments
Jane Tamplen | •
Could this recipe be done in a bread machine?
Hi Jane,
Yes I think it would work in a bread machine. This recipe size would yield a 1-lb loaf.
Happy Baking!