Whether you live in the Rust Belt or the Sun Belt, soups and stews appear a lot more frequently on our dinner tables after Labor Day, don’t they? When you have enough time to make it, a yeast bread recipe like honey whole wheat bread is a great addition to a homemade soup meal. But if it’s a weeknight, you need something you can throw together in a hurry. When I was growing up, we always had either biscuits or cornbread with soup or stew because they were fast and easy to make and they’re real comfort food; so much better than dry crackers! On a recent night Joe made a terrific stovetop lentil chili and I made these delicious 100% whole grain corn muffins that were a perfect match with the flavorful chili. With five grams of protein and two grams of fiber in each muffin, they’re a healthy addition to any meal.
To make these 100% whole grain corn muffins, I used white whole wheat flour and finely ground whole grain cornmeal in this recipe. I’ve been using white whole wheat flour for several years instead of traditional whole wheat flour. In case you’re not familiar with it, white whole wheat flour isn’t bleached, it’s milled from hard white wheat and has a milder taste and lighter color than traditional whole wheat flour which is milled from hard red wheat. They both contain all of the bran, germ, and endosperm from the wheat kernel while all-purpose flour, cake flour, and other white flours consist of just the endosperm. You can use white whole wheat flour measure for measure in any recipe calling for whole wheat flour, and you can use up to 50% of it in many recipes calling for all purpose flour or bread flour.
Don’t get me wrong, I’m not giving up all-purpose flour for cakes, pies, and cookies. And bread flour is essential for certain yeast bread recipes. But where the heartier taste and texture of whole wheat are appropriate in certain recipes, my friends and family prefer the milder taste and lighter color of white whole wheat flour and it makes me happy to know that we’re all getting additional protein, fiber, vitamins, and minerals.
Adding corn to the batter gives the muffins another layer of texture and flavor, but I didn’t want whole kernels, so I briefly pulsed the corn with the eggs, buttermilk, and melted butter in the food processor, then added it all to the dry ingredients and mixed it by hand just until it was combined.
You can leave out the whole kernel corn and just whisk the wet ingredients together before combining them with the dry ingredients.
I like to give muffin liners a light spritz of baking spray before I fill them with muffin or cupcake batter. It makes the liners easy to remove after baking without tearing the muffins apart.
These aren’t high-rising corn muffins because of the whole grains, and they’re not terribly sweet because I make them with just 2 tablespoons of sugar, but I prefer their hearty texture and flavor over ones that are made with lots of sugar, white flour and degerminated cornmeal.
Split ’em when they still warm from the oven and bring out the butter (and honey, too!) and serve these fast, easy, and delicious 100% whole grain corn muffins with a steaming pot of homemade soup, stew, or chili.
Please leave a question or a comment and rate this recipe with the stars below if you like the post, then Pin, Tweet and/or share on Instagram or Facebook.
Thanks, and bon appetit!
Some of the links in this post are affiliate links, which means that if you click on one of them and purchase anything from that site within 24 hours, mjbakesalot will earn a small commission. Thanks for your support.
- 1 1/4 cups whole grain stone-ground cornmeal
- 1 cup white whole wheat flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3 large eggs
- 1 1/4 cups (10 fluid oz) buttermilk
- 1/4 cup (2 fluid oz) canola oil or melted butter
- 1 cup (210 grams) whole-kernel corn (leftover, canned, or frozen and thawed), optional
- Preheat the oven to 400°F.
- Line a muffin pan with paper liners and lightly spritz each one with cooking spray.
- Combine the cornmeal, flour, sugar, salt, baking powder and baking soda in a large bowl.
- Add the corn to the bowl of a food processor and pulse 2 or 3 times until the corn is chopped up.
- Scrape down the sides and add the eggs, buttermilk, and oil or melted butter to the corn in the food processor and pulse 3 times.
- Pour the wet ingredients over the dry ingredients in the bowl and stir just until all the flour is moistened and ingredients are evenly mixed.
- Pour into the prepared muffin pan and bake 15 to 20 minutes, or until light golden brown on top and a toothpick inserted in the middle comes out clean.
- Set muffin pan on a rack and let cool for 5 minutes to allow the muffins to firm up a bit, then remove from the pan and serve.
There may be links in this post to companies and/or websites with which I have no affiliation, but the links show products that I love and use, or information that I find interesting and helpful.
Nearly all products I mention can be found in independent stores near you, and I encourage you to “Shop Local”.