Wednesday, October 14, 2009

cornbread muffins

From here (with a couple changes).


* 1 cup all-purpose flour (next time I'll use whole wheat or a mix)
* 1 cup yellow cornmeal
* 1/3 cup white sugar (or brown or whatever) - or less
* 1 teaspoon salt
* 3 1/2 teaspoons baking powder
* 1 egg
* 1 cup milk (or I'll try buttermilk when I have it on hand)
* 1/3 cup vegetable oil (haven't yet tried my usual 1/2 applesauce trick)


1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a muffin tin (12 muffins).
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the muffins come out clean.

These are great! I could probably cut the sugar even more. Sweet cornbread is for Yankees, though I'm still chasing memories of an amazing sweet cornbread I had in Ghana cooked by a Liberian.

I prefer muffins because unless I'm serving to a bunch of people who will eat a whole pan of cornbread, I have a bit leftover - which gets dry, is hard to freeze (too crumbly, can't be toasted well), etc. The muffins curb my eating (stop at two, not half a pan) and freeze well.

And they're cute.

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