I have a HUGE obsession with Thomas’ corn english muffins. Like, gigantic. When the blizzard came, the only thing I stocked up on were multiple packages of them. My suitemates and I then went through 2 packages in 1.5 days and it was awesome. I think they are quite possibly the best food in the entire universe that comes out of a package.
They are perfect just lightly toasted, no topping needed. I DID THOUGH recently realize that if you toast it and then melt a bit of cheese on top it’s like a poor man’s arepa. Too good. I’ve never had a real arepa though so don’t take my word for it.
So due to the fact that I 100% at all time desire to be eating one of these, I felt like having one this afternoon. But we were all out and I was sad for approx. 25 seconds and then remembered I was standing in a kitchen and it has things like flour and stoves. Not too much later, muffins existed!!
I never knew that English muffins are made on a griddle, which was cool. It all made sense why one side is flat and the other is mound-like. Also it turned out that the corn taste in these is more subdued than the packaged kind and what I was maybe intending, so I would just call these normal english muffins. But though they aren’t corn, they’re much better than the kind you would buy in the store! And have the same nooks and crannies that you would expect in a store-bought muffin. Two days in a row of a surprise result but since it’s only been 5 hours and just a few of these remain…I would say I don’t hate it.
Makes 9 muffins
1 package (~2 1/4 tsp) yeast
1 1/2 tsp sugar
3/4 cup warm water
1 1/2 cups all purpose flour
1/2 cup barley flour
3/4 cup cornmeal (+ extra for pan)
1 tsp salt
1/2 cup almond milk
Combine the yeast, warm water, and sugar in a small bowl and let sit for ~8 minutes, until it’s foamy and bubbly and such.
In the bowl of a stand mixer with the dough hook attached, mix together the rest of the dry ingredients. Add the yeast mixture and the milk, and mix on low til just combined. Then turn it up to medium speed and mix until a dough forms, about 6 minutes. It’ll be pretty damp still, but if it’s toooo moist, add a bit more cornmeal.
Coat a cookie sheet with cornmeal and place round lumps of dough (should make about 9) on the pan. Spray the tops with cooking spray and sprinkle with more cornmeal. Cover and let rise for about 45 minutes (not gonna lie, sort of guessing because I by accident fell asleep for 2 hours), or until doubled in size.
Heat stovetop to medium-low heat, and arrange the dough in a skillet. Cook for about 6 minutes, flip, and cook for 6 more minutes, until browned and firm but not burnt. Bite into it whole or split with a fork with butter or jam or egg or anything. Enjoy!
Oh also, went to get ice cream out of the freezer tonight (classic) and found TWO FROZEN PACKAGES OF CORN MUFFINS!!!! I dedicate the elation I felt to my mom for being prudent and stocking up. I also dedicate these muffins to her for forgetting.