These yeast cornmeal muffins are easy to make and are great for dinner, Thanksgiving meal, and for preparing ahead. The recipe makes a total of 24 yeast cornmeal muffins that can be bagged and frozen for later or you can remove the amount of muffins you want from the freezer, leaving the rest bagged and ready to eat for the next meal.
Prep Time: 2 hours
Cook Time: 15 minutes
Total Time: 2 hours, 15 minutes
- 1 tbsp active dry yeast
- 1/4 cup warm water
- 1 cup yellow cornmeal
- 1/2 cup butter, soft
- 1/2 cup sugar
- 1 tbsp onion flakes
- 1 tbsp salt
- 2 cups milk
- 2 eggs
- 4 cups bread flour, about
- Sesame seeds and egg white
- In large bowl, add yeast ad water. Stir until yeast is dissolved.
- Add cornmeal and butter. Mix.
- Mix in sugar, onion flakes, salt, milk, eggs, and 2 cups of flour.
- Cover bowl with clean kitchen towel or plastic wrap and let rise for an hour.
- Stir down batter and add enough flour, a quarter cup at a time, to make a soft dough.
- Grease 24 muffin cup and fill each 3/4 full.
- Cover muffin tins and let dough rise in warm spot for 45 minutes or until well rounded.
- Beat one egg white in a small bowl and brush the tops of the muffins with the egg white so that the sesame seeds stick to the muffins.
- Sprinkle muffins with sesame seeds.
- Bake muffins at 400 degrees F for about 15 minutes or until brown.
- Remove muffins from tins and serve hot.