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Cornbread Muffins

     Soft and fluffy on the inside, nice and crisp on the outside, this is exactly why I love this Cornbread... It's Cornbread... really good cornbread. After trying so many cornbread recipes, I finally got it right... I went from cornbread that was too heavy to cornbread that left an unpleasant aftertaste after using too much baking powder. Now, all I had to do is find a way to keep my toddler interested.... How 'bout muffins...... after all, a big slice of cornbread may not be as appealing to a 3 year old as it usually is to my husband and me.

These are great because they are delicious at any given time; breakfast with some butter or a slice of cheese, snack time, lunch time as a side or even  for dinner. I simply love them hot out of the oven with a light drizzle of Maple Syrup... Oh how I cherish those moments....

 

Ingredients

  • 3/4 Cup Cornmeal

  • 1 Cup Flour

  • 1/2 Cup Sugar

  • 3/4 Tsp Salt

  • 2 Tsp Baking Powder

  • 1 1/4 Cup Milk

  • 1 Egg (beaten)

  • 6 Tbsp Butter (melted) or 1/4 Cup Vegetable oil

Directions

In a mixing bowl, combine Cornmeal, Flour, Sugar, Salt and Baking Powder and set aside.

In a separate bowl, whisk together  Milk and Eggs.

Add milk mixture to Flour mixture and add melted butter or oil.

Stir just to combine (do not over mix or you will end up with a tough, heavy cornbread)

  Scoop mixture into cupcake tins and bake in a 375 degree oven for 20-25 minutes.

Mmmmmm, I just love me some hot Cornbread with Maple or Pancake Syrup!!!

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