Indian Muffins

“Indian” here is old-fashioned American shorthand for cornmeal, which settlers called “Indian meal” after learning the grain from Indigenous peoples.

These are Pennsylvania Dutch cornmeal muffins at their most stripped-down: a small amount of cornmeal folded into a simple flour batter for a lightly grainy texture and a tender crumb. Six ingredients, one bowl, 30 minutes start to finish.

They’re the kind of plain, honest muffin that belongs alongside a bowl of soup or a plate of beans, not in a pastry case.