Corn muffins

Astonishingly, corn breads and muffins are a rarity in Australia. Cornmeal is not available on supermarket shelves, and can in fact only be found in healthfood stores. Three people, from different parts of the country, have confessed to never eating corn bread in their lives. This is shocking. I’ve made these muffins, tweaked for sweet Australian teeth, for several people who have subsequently told me they are the best muffins they’ve ever eaten. They are moist and sweet, with delectably crunchy tops. Maybe I’ll start a trend.

3/4 cup cornmeal
1 1/4 cup white flour
1/4 cup brown sugar
1/4 cup golden syrup or honey
2 teaspoons baking powder
1 cup milk
1/4 cup melted butter
1 egg
Additional brown sugar for topping
1. Mix all dry ingredients in a bowl.
2. Add everything else and stir until just moistened.
3. Pour into a muffin tin lined with paper muffin cups (6 regular, or 12 mini)
4. Top batter with generous sprinkling of brown sugar.
5. Bake in a 400 degree oven for 15-18 minutes or until tops are deep golden brown.



  1. alene

    Cornmeal is certainly widely available here, in the mid-atlantic states. If in fact it isn’t found in supermarkets, I suspect lack of availability is limited to small geographical pockets, perhaps in the north. Any area with a significant population with , i.e., southern or ethnic latin roots will serve consumer demand.
    Personally. I like cornsticks (special castiron pan), and a less sweet product than most.

  2. Sigivald

    Alene: Note that Sasha was talking about Australia, not the US.
    I can’t imagine any significant area of the US where you can’t get at very least Jiffy corn-muffin mix in the grocery stores.
    Mmmmm, cornbread. Gotta make some, it’s been too long. Those Aussies don’t know what they’re missin’.