STREAMING NOW: Taste in Translation

Cornmeal-Oat English Muffins

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Much tastier than store bought. This is from "Great Whole Grain Breads" by Beatrice Ojakangas. The recipe says it makes 18 but I got 24 out of it, I might have made them thinner than called for. A clean tuna can works great for cutting out the dough. These should keep for a few days on the shelf, freeze whatever you aren't going to use right away. The hubby and I ate 4 of them the first day!”
18-24 muffins

Ingredients Nutrition


  1. In a large bowl, dissolve yeast in water; let stand 5 minutes until yeast foams.
  2. Add shortening, sugar, salt, cornmeal, oats, and 1 cup flour; beat until smooth.
  3. Gradually add remaining flour to make a stiff dough, beating well after each addition ( I added it 1 cup at a time). Dough will be quite stiff at end. I did not use a mixer, just a wooden spoon and a slow and steady pace.
  4. On floured surface, roll out to 1/4" to 3/8" thickness.
  5. Cut into rounds with floured 4" cutter (or tuna can).
  6. Place on ungreased baking sheets sprinkled with cornmeal.
  7. Sprinkle cornmeal on top of rounds.
  8. Let rise in a warm place for 30 minutes, or until light.
  9. With spatula, carefully move muffins onto a preheated griddle or electric fry pan, about 360°F.
  10. Bake for 7 minutes on each side until light golden brown.
  11. Let cool.
  12. Split, toast, and enjoy.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a