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 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
- 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.
- 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.
