Cornbread is hard to classify - but MY cornbread is definitely more towards the sweet side. Try it. I've been perfecting this recipe for a couple years now and THIS is amazing.
Christa's Cornbread Muffins
Ingredients
1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 eggs
12 ounces creamed corn*
1 1/4 cups milk
1/4 cup vegetable oil
Preparation
Grease muffin pan with cooking spray or butter. In large bowl, mix well: cornmeal, flour, sugar, baking powder & salt. In small bowl, beat eggs with fork. Add corn, oil & milk. Stir till blended. Add to flour mixture and stir with spoon till mixed. Pour into muffin tin. Bake at 425 20 min. or until golden. Can also bake in greased 8x8 pan for about 35-45 min but I find muffins work better all around. Makes about 15.
*you can substitute equal amount defrosted frozen corn OR 12 ounces regular canned corn - drained. I just like creamed corn - it makes it a little sweeter.
No comments:
Post a Comment