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Cornhusk Muffins


  • 6 to 8 dried cornhusks
  • 2 1/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon granulated sugar
  • 1 teaspoon cumin seeds
  • 1/3 cup vegetable shortening
  • 2 tablespoons butter, cut into chunks
  • 1 cup buttermilk


  1. Place cornhusks into a large bowl with boiling water to cover; let soak about 15 minutes.
  2. Drain, then pat dry and tear lengthwise into 1 1/2- to 2-inch wide strips.
  3. In each of 11 greased 2 1/2-inch muffin cups, place 2 or 3 cornhusk strips, crossing centers of strips at bottom of each cup so ends fan out around sides. Set aside.
  4. In a large bowl, mix flour, baking powder, baking soda, sugar and cumin seeds.
  5. Cut in shortening and butter until mixture resembles coarse crumbs.
  6. Add buttermilk to flour mixture; stir just until dry ingredients are evenly moistened.
  7. Spoon about 1/4 cup batter into each lined muffin cup.
  8. Bake at 375 degrees F for 25 to 35 minutes, until tops of muffins are golden.
  9. Serve hot or warm; remove and discard cornhusks before eating muffins.