Cornbread Muffins

 

Nick's been asking me to make cornbread muffins for a month now, and I've been trying to find the perfect one.  It's odd that most of the cornbread recipes out there seem to have very little cornmeal and a lot of flour.  This recipe has half cornmeal and half flour and uses butter rather then vegetable oil.  It's now a staple in our home and made weekly, and best of all... it takes less then half an hour to make from start to finish! 

Corn Bread Muffins

Makes: 12 muffins

approx prep time: 10 min

approx cook time: 15 mins

 INGREDIENTS:

- 1 cup of all purpose flour
- 1 cup of cornmeal
- 2/3 cup of sugar

- 1 large egg

- 2.5 teaspoons of baking powder

- 1 teaspoon of salt

- 1 cup of milk

- 1/3 cup of melted butter

HOW TO MAKE IT:
- Preheat oven to 400 degrees F (200 degrees C).
- Brush melted butter on the muffin pan

- In a large mixing bowl, mix milk and cornmeal together, set aside.

- In a medium size bowl, mix flour, sugar, flour, baking powder and salt (the dry ingredients).
- Add egg and melted butter to the cornmeal and milk mixture, then add in the dry ingredients.
- Mix until combined.
- Spoon batter evenly into the greased muffin pan.
- Bake for 15 minutes, until sides are golden brown, top is golden yellow, and a toothpick inserted into the middle of the muffin comes out clean.
- Serve with butter or a dollop of your favourite jam.  
- Store in room temperature for up to one week.