The Old Mill Cornbread Muffins

I've made cornbread and cornbread muffins before, but have never been truly satisfied with the end result. After many years of testing I have finally found the perfect recipe. The secret behind a good cornbread is the cornmeal. The cornmeal used in this recipe comes from The Old Mill in Pigeon Forge, Tennessee. I picked up a bag of cornmeal (a bag of grits, a bear of honey, and a new cookbook) while J.T. and I visited the Old Mill. This cornmeal makes the muffins crunchy on the outside and soft on the inside, with small bits of hearty corn running through every bite. They are delicious and worth a few extra dollars for the cornmeal. 

Ingredients

• 2 cups Old Mill cornmeal
  
• 1 teaspoon kosher salt
  
• 1 1/2 teaspoons baking powder
• 1 teaspoon brown sugar, honey, or molasses
  
• 2 cups unsweetened almond milk
  
• 1 egg, lightly beaten
  
• ¼ cup extra virgin olive oil, plus extra for greasing
  

 
Directions

1. Preheat the oven to 400 degrees and grease a 12 cup muffin tin with olive oil.
   
2. In a medium bowl combine the cornmeal, salt, baking powder, and sugar (if using honey or molasses mix in with the wet ingredients).  Make a well in the center of the dry ingredients. In a small bowl whisk together the milk, egg, and olive oil. Add the wet ingredients to the dry ingredients. Stir until just combined. The batter should still be very lumpy. Spoon into prepared muffin tins. Bake for 28 minutes (No peaking in the oven! If you do peak, increase the baking time to 30 minutes.) Yields 12 muffins.

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