Easy Cornmeal Muffins

Easy cornmeal muffins the old way: mixed up in a bowl with cornmeal, flour, eggs, milk, and a couple of tablespoons of lard. No fuss, no fancy ingredients, six tender, golden cornbread muffins on the table in 30 minutes.

Lard is the move that defines this recipe and separates it from modern muffin recipes that all use butter or vegetable oil. Lard has a higher melting point than butter, which means the muffins develop a crackly, sandy crust and stay tender on the inside without going greasy. If you can’t find lard, use butter, but expect a slightly different texture.

A hot oven, 400 to 450°F (200 to 230°C), is the second non-negotiable. Cornmeal needs intense heat to set the structure quickly before the gluten develops too much. Lower temperatures give you sad, dense, gummy muffins. Hot ovens give you the cornbread you actually want.

Mix the dry ingredients first, then add the milk and melted lard, and beat well. Unlike modern muffin wisdom (which says don’t overmix), older cornbread recipes call for actual beating. Cornmeal doesn’t develop gluten the way wheat flour does, so beating develops the right structure without making the muffins tough.

Serve warm with butter and honey, or alongside chili, beans, or a bowl of soup. The texture is best on day one, slightly denser the next day, but a quick toast revives them.

Pro Tips

• Preheat the muffin tin in the oven for 5 minutes before filling for crispier bottoms.
• Use stone-ground or medium-grind cornmeal for the most flavor; finely ground cornmeal gives a smoother but less interesting crumb.
• Brush a little melted lard or butter on top of the warm muffins for shine and extra richness.
• Best eaten the day they’re made; otherwise freeze them and warm in a low oven before serving.

Variations

• Add ½ cup of fresh or thawed corn kernels to the batter for sweet pops of corn texture.
• Stir in 2 tablespoons of finely diced jalapeño and ½ cup of grated cheddar for jalapeño cornbread muffins.
• Swap white sugar for an equal amount of honey for a softer, more aromatic sweetness.