Being from the “southern US” I love cornbread….I like it when it is a gritty consistency but I also like more of a muffin consistency as well. Last night I made some awesome beef and veggie soup and cornmeal muffins… the muffins I used a recipe which turned out great. This recipe calls for sugar so it’s a bit of sweet corn muffin…good for breakfast or with a soup.

Here’s the recipe (paraphrased) from Purity brand cornmeal (it is 100% natural cornmeal):

  • 3/4 cup cornmeal
  • 1-1/4 cup milk
  • 1 cup all-purpose flour
  • 1/3 cup white sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1/4 cup vegetable oil
  1. combine cornmeal and milk and let sit 10 minutes (stir occasionally)
  2. combine dry ingredients and then mix with cornmeal mixture
  3. add in liquid ingredients and mix well
  4. put into greased muffin tins (or I just used a metal skillet instead of making muffins)
  5. bake in oven 400F for 15-20 minutes (I baked mine about 25 min since it was all in one big skillet – basically cook until the top is nice golden brown)
  6. rub some butter on top and eat!
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