I love cornmeal, and though didn't grow up in the south, I did grow up on my mother's cornbread and corn muffins! Now I'm experimenting with different kinds of corn meal, everything from stone ground and fine ground yellow to white pre-cooked fine corn flour. Although, as a gluten-free cook, I try as often as possible to include higher protein flours in my baking, sometimes corn is just seems right, like in these raisin corn muffins. Thought I'd freeze them for a while, but they went too fast, they're so good!
The cornbread recipe below is made with two grinds of corn, one stone-ground cornmeal and the other, ultra-fine. If you can only find stone-ground, use all-purpose gluten-free flour for the fine-grind cornmeal, if you want more delicate muffins.
Makes 12 corn muffins
Heat oven to 450 degrees
1 c stone ground cornmeal
1c finely ground cornmeal or all purpose gluten free flour
2 T sugar
1T baking powder
1 t salt
1 t baking soda
1 c milk
2 oz oil
1/3 cup raisins or dried cranberries
Beat eggs, oil and milk together. In a large bowl, stir all dry ingredients together. Add egg mix, and dried fruit, if using, to flour mixture, mixing until just combined. Use cupcake liners or spray or grease pan well. Pour batter into muffin tin. Bake until tops are lightly browned, about 15 minutes.