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Rustic Corn Muffins over Fire

These outdoor-inspired corn muffins are cooked over an open flame or grill, creating a smoky aroma and a crackling crust. Made with hearty cornmeal, buttermilk, and butter, they develop a tender crumb with a golden, rustic appearance. Perfect for camping, backyard barbecues, or any rustic cookout, they offer a satisfying, slightly crumbly texture that captures the essence of summer gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup stone-ground cornmeal coarse texture preferred
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 large eggs beaten
  • 1 cup buttermilk for tenderness and tang
  • 1/4 cup melted butter or oil for richness
  • 1-2 tbsp honey optional for subtle sweetness

Equipment

  • Oven or grill
  • Mixing bowls
  • Whisk or spatula
  • Measuring cups and spoons
  • Cast iron skillet or muffin tin
  • Toothpick or cake tester
  • Wire rack

Method
 

  1. Preheat your oven to 200°C (390°F) and prepare your skillet or muffin tin, greasing it lightly or lining with paper liners.
  2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt until evenly combined. This creates a rustic base with a hearty texture.
  3. In a separate bowl, beat the eggs until frothy, then stir in the buttermilk, melted butter, and honey if using. The mixture should be smooth and slightly frothy, releasing a sweet, buttery aroma.
  4. Pour the wet mixture into the dry ingredients and gently fold together with a spatula or whisk until just combined. The batter will be thick with a few lumps—this keeps the muffins tender and rustic.
  5. Spoon the batter into the prepared skillet or muffin cups, filling each about two-thirds full. The batter should mound slightly but not overflow.
  6. Place the skillet or muffin tin in the oven, or set your grill with a lid to about the same temperature, and bake for 15-20 minutes. The muffins will start to turn a golden brown and release a warm, sweet aroma.
  7. Check for doneness by inserting a toothpick into the center of a muffin or the middle of a skillet muffin—if it comes out clean, they’re ready. The edges should be crispy and golden, with a crackly crust.
  8. Remove from the oven or grill and let the muffins rest for about 5 minutes. This allows the crumb to set and makes handling easier.
  9. Serve the muffins warm, perhaps with a pat of butter or a drizzle of honey, and enjoy the smoky, rustic flavor with a crunchy, crackling crust.

Notes

For extra smoky flavor, cook the muffins directly over the grill flames or add a touch of smoked paprika to the dry ingredients. These muffins are best enjoyed fresh but can be stored in an airtight container for up to two days or frozen for longer storage.