Wednesday, May 7, 2014
Mmm, cornbread. It's the super versatile muffin that's not for breakfast. Corn bread muffins are perfect for sopping up all the extra sauce from BBQ pulled pork or baked beans, and equally excellent for dipping in chili and a fiery stews. Moral of the story? I make these often and was shocked to see I never shared this recipe with you. Oops. Super easy and these muffins come out delicious every time. They'd be perfect with a little slather of butter or with any number of tasty dishes. When I made this batch, we had them with this BBQ pulled chicken.
I've only ever used this one recipe for cornbread muffins because I've never felt a need to look for another one. It comes from Jean Childress' Country Kitchen Muffin Cookbook. The ingredients are pantry staples and the recipe is super simple. I love making these in my stone muffin pan because the edges get a perfect crunch and the insides stay soft and tender. Delicious and perfect. Serve warm with just about anything and you'll have happy bellies.
1 cup cornmeal
1 cup flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
In a large bowl, whisk together cornmeal, flour, sugar, baking powder and salt.
Add milk, egg and vegetable oil and stir until combined, creating a thick batter.
Divide batter among greased muffin wells. Note: I used an ice cream scope to keep it even.
Bake at 425 degrees F for 20 minutes.
Remove from oven and cool in pan for 3-5 minutes before removing from pan to serve.
Makes 12 muffins.
The Cookie Princess
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