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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!
No Knead Corn Bread Muffins
Yield 12 large muffins


  • 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)


  • 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.


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