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“Another recipe from the Southern Living cookbook, they are a little different from the other I saw on here. They sounded so good to me I wanted to save them here. The long prep time includes the 3 different risings they need to have, so plan ahead.”
READY IN:
4hrs 20mins
YIELD:
4 dozen muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Scald milk and let cool to 105-115°F.
  2. Combine cornmeal and 1 cup boiling water in large mixing bowl and allow to stand 10 minutes.
  3. In medium bowl, dissolve yeast in the warm water, let stand 5 minutes.
  4. Add scalded milk,butter,sugar egg yolks,and salt to yeast mixture; blending well.
  5. gradually stir in enough flour to make a soft dough.
  6. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (approx 5 minutes).
  7. Place dough in a greased bowl, turning to grease top. Cover a allow to rise in a warm place, free from drafts, for 1 hour or until doubled in bulk.
  8. Punch dough down and allow to rise again until doubled.
  9. Shape into 2 1/2 inch balls,place on greased baking sheets or in greased muffin pans. Let rise in a warm place again for 1 hour or until doubled.
  10. Bake at 400°F 18-20 minutes, or until golden brown.

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