There's nothing quite so simple or tasty as a corn bread muffin for breakfast. Not overly sweet, you can enjoy then as is, with some butter, or jam. My favorite topping is some Amish apple butter.
Ingredients (makes 12)
1 1/4 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup canola oil
1 cup buttermilk milk
2 tablespoons butter, melted
Instructions
Preheat oven to 400F degrees. Grease muffin tins or line with paper muffin liners (shown here).
In a large bowl, mix together corn meal, flour, sugar, baking powder and salt.
Whisk together the egg, oil and buttermilk. Then, whisk in the melted butter.
Stir the wet ingredients gently into the dry ingredients until just combined. Scoop batter into prepared muffin cups, filling them equally about 3/4 of the way full.
Bake at 400F degrees for 15 minutes, or until a toothpick inserted into a muffin comes out clean.
Remove from oven and let cool in tins for 10 minutes, then remove to a rack to cool completely before storage. Of course you can enjoy one while it is still warm.
Some complain that their cornbread muffins come out dry, but I can assure you these will not. Don't over bake your muffins, which can be a cause of drying out. I also add a bit of butter to help with that issue.
Ingredients (makes 12)
1 1/4 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup canola oil
1 cup buttermilk milk
2 tablespoons butter, melted
Instructions
Preheat oven to 400F degrees. Grease muffin tins or line with paper muffin liners (shown here).
In a large bowl, mix together corn meal, flour, sugar, baking powder and salt.
Whisk together the egg, oil and buttermilk. Then, whisk in the melted butter.
Stir the wet ingredients gently into the dry ingredients until just combined. Scoop batter into prepared muffin cups, filling them equally about 3/4 of the way full.
Bake at 400F degrees for 15 minutes, or until a toothpick inserted into a muffin comes out clean.
Remove from oven and let cool in tins for 10 minutes, then remove to a rack to cool completely before storage. Of course you can enjoy one while it is still warm.
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