Honey Cornbread English Muffins
I knew I wanted to give cornbread english muffins a try, but was a little unsure how the corn meal would affect the texture. These couldn’t be more delicious! Tender crumb, subtly sweet from the honey and the signature toasted bottoms from the griddle. These are best enjoyed served warm, toasted with butter and honey!
Cornmeal recipes often require more liquid than recipes using only all purpose flour due to it absorbing water differently. In this recipe, I have you start with a moderate amount, because you can always add more liquid 1 tablespoon at a time to reach desired consistency. You want the dough to come together in a ball easily, without being too sticky on your hands.
Honey Cornbread English Muffins
Subtly sweet and tender crumbed English muffins, with the signature taste and texture of cornbread!
Ingredients
- ½ + cup warm water
- 2 tsp dry active yeast
- 1 tbsp + ¼ cup honey divided
- 2 cups all purpose flour
- 1 cup cornmeal
- 1 tsp salt
- 3 tbsp melted butter
- 1 cup buttermilk or whole milk
- ½ can whole kernel corn
Instructions
- In a large mixing bowl, proof the yeast by combining ½ cup warm water, 2 tsp dry active yeast and 1 tbsp honey. Let stand until foamy, about 5-10 mins
- Once your yeast has proofed, add all other ingredients of 2 cups all purpose flour, 1 cup cornmeal, 1 tsp salt, 3 tbsp melted butter, 1 cup buttermilk (or whole milk), ¼ cup honey and ½ cup whole kernel corn. Stir to combine, using your hands if needed to bring the dough together into a ball.
- Because cornmeal absorbs water differently, you may need to continue to add more water 1+ tbsp at a time until a smooth dough ball forms and comes together, just slightly sticky to your hands.
- Drizzle oil in your large mixing bowl and set the dough ball in the bottom, cover the bowl with plastic wrap and place in a warm, dry place (I set it in the oven turned OFF with the light on), and let it rise for an hour, or until double in size.
- Once the dough has risen, transfer to a lightly floured surface and divide into 6-8 equal pieces, forming balls. A dough scraper is an excellent tool to use for this step as it will help you handle the sticky dough.
- Cover dough balls with plastic wrap to let rise for another 30 minutes. Preheat oven to 350℉. Place a lightly greased cast iron skillet over medium high heat. Dip each side of the dough ball into a bowl of corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms. Reduce heat to medium low if they are cooking too quickly. Bake at 350 F for 10 – 12 minutes to ensure they are cooked all the way through.
- Best enjoyed served warm, toasted with butter and honey!
Notes
Cornmeal recipes often require more liquid than recipes using only all purpose flour due to it absorbing water differently. In this recipe, I have you start with a moderate amount, because you can always add more liquid 1 tablespoon at a time to reach desired consistency. You want the dough to come together in a ball easily, without being too sticky on your hands.
