Colonial Williamsburg Indian Corn Muffins

Prep Time
Cook Time
Ready In

Recipe: #22982

February 27, 2016

"From old Colonial Williamsberg cookbook"

Original is 20 servings


  • Serving Size: 1 (34.6 g)
  • Calories 80.9
  • Total Fat - 2.9 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 26.8 mg
  • Sodium - 209 mg
  • Total Carbohydrate - 11.5 g
  • Dietary Fiber - 0.6 g
  • Sugars - 1.9 g
  • Protein - 2.3 g
  • Calcium - 69.9 mg
  • Iron - 0.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat the oven to 400 degrees F.

Step 2

Butter and flour (using cornmeal) the mini muffin pans, 1-1/2 inches in diameter cup size.

Step 3

Shake and move the pan around so the cornmeal adheres to the sides and bottoms; then remove the excess cornmeal by patting the pan upside down.

Step 4

Sift the dry ingredients into a mixing bowl.

Step 5

Combine the lightly beaten eggs, milk, and melted butter and add to the dry ingredients, mixing just until blended. Do not over mix.

Step 6

Spoon batter into the buttered muffin tins, filling each tin completely full.

Step 7

Bake at 400 degrees F for 18 - 20 minutes or until a toothpick inserted in center comes out clean. Do not over bake.

Step 8

Remove from oven and turn pan upside down so muffins drop out onto your serving piece.

Step 9

Serve hot from the oven!

Step 10

For buttering the tins, put a pat of butter between my fingers, and smear all over the tins, then use the cornmeal to "flour" the tins.

Step 11

Don't overdue the butter by leaving chunks, just be sure they are fully greased up.

Step 12

This gives a delicious buttery, crisp taste to the outsides of the muffins.


No special items needed.

3 Reviews


Great little muffins. They had a nice “crunch” on the outside from the butter and cornmeal dusting. I cut recipe in half and froze leftovers to go with soup or chili later.


review by:
(27 Feb 2023)


Fantastically easy to make -- used standard pantry ingredients and came out beautifully. I liked that these aren't overly sweet (like cake). My kids, of course, like things a little sweeter and enjoyed these slathered in orange marmalade. I don't have a mini muffin tin, so I used a standard-sized muffin tin and baked them for 22 minutes. VERY easy, affordable and tasty. Thanks for sharing!


review by:
(7 Feb 2023)


Delicious -- used yellow cornmeal but otherwise followed the directions as written. I made 24 mini-muffins. Half for dinner and half for the freezer for another day. Thanks for sharing!


review by:
(2 Aug 2016)

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