When it comes to cornmeal, I don’t need fancy packaging or a flashy marketing campaign. In fact, I’d rather it didn’t come with all those things. Cornmeal is an old-fashioned, comfort food, and I would rather the company spent its money producing authentic, natural, perfectly ground cornmeal.
No wonder I like Lamb’s Stone Ground Yellow Cornmeal, produced since 1968 down in Converse, Texas, on the edge of San Antonio.
This stuff will win no awards for packaging; it comes in a plain white bag, with its name in small print. But if you’re a cornbread or hush puppies fan, you should try it. Because Lamb’s is stone-ground, it has a slightly rougher texture than cornmeal produced in more modern facilities. It also retains more of the hull and germ of the corn. Finally, the Lamb’s mill is used only to grind corn, so it is a completely gluten-free food.
The slightly gritty texture of Lamb’s lends itself especially well to polenta or hush puppies, but I also like the way it makes cornbread and muffins have a heartier, more whole-grain taste. That way, I can convince myself they are actually pretty healthy – even the honey-sweetened, streusel-topped muffins below.
Honey-Buttermilk Streusel Corn Muffins
1 cup all-purpose flour (you can substitute 1/2 cup whole wheat flour for half of the flour, if desired)
1 cup cornmeal
1/4 cup brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, melted
1 cup buttermilk
1/4 cup honey
Streusel Topping (see below)
Preheat oven to 350° F. Line 12-cup muffin tin with paper cupcake liners, or spray with cooking spray.
In a medium bowl, combine all dry ingredients, including sugar. Set aside.
In a large bowl, combine melted butter, buttermilk, honey and eggs. Add dry ingredients and stir just until well-combined.
Fill muffin cups about 2/3 to 3/4 full. Top with streusel. Bake for 20-25 minutes, or until muffins are golden brown and a toothpick inserted in middle comes out clean.
2 Tbs butter, chilled
3 Tbs flour
3 Tbs brown sugar
Cut dry ingredients into butter until crumbly.