Amish Corn Muffins

Recently I feel like the majority of my time in the kitchen has been spent making food for the wee one. She got the green light from the pediatrician a month ago to start solid foods and she loves them! We’ve made cooked apples, peaches, pears, and carrots. It’s been crazy to see her go from being completely satisfied with a bottle to lunging -lunging!- for a spoonful of carrots. Where is my sweet baby going? She’s turning into a person!

This recipe came from my Omie’s cookbook that I’ve been hoarding from sharing with the rest of my family. I knew these would be good, but I had no idea that my husband and I would love them plain, or with butter, or lemon curd, or syrup, etc. These are already a little sweet, thanks to the brown sugar, but a little extra sugar in the form of jam or curd doesn’t take it too over the top. These would be especially delicious as a side with chili or bean soup.


Amish Corn Muffins
1 cup flour
1 cup cornmeal
1/2 cup brown sugar
2 t cream of tarter
1/2 t baking soda
1/4 t salt

Mix these dry ingredients together and set aside. In a separate bowl mix together:

1 egg, beaten
1 cup milk
1/4 cup melted butter

Combine the wet and dry ingredients and fill muffin tins 2/3 full and bake at 400 for 20 minutes.


If you can get your hands on fresh-ground cornmeal then consider yourself lucky. If you can’t, you’re still lucky just because you have this recipe to enjoy.


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