Cornbread Muffin Recipe
Ah the muffin, its like a cupcake which is like cake which makes it delicious. You see? It’s all cyclical haha. So back to the cornbread. My fabulous roommate Patti is always whipping up delicious savory treats such as homemade chinese food, pesto lasagna and of course, her famous chilli! Mmmmmmm. You KNOW you can’t have chilli without cornbread! Thought I would share my cornbread ( in muffin form for the cuteness and the convenience factor of course) recipe and inspire the rest of you to have your own chilli night.
Ingredients (makes two dozen)
6 oz Cake flour
1 oz All purpose flour
3.5 oz Cornmeal
2.5 oz Sugar
2.5 oz Brown sugar
1/2 tsp Salt
1 Tbsp Baking powder
8 oz Milk
2 oz Oil
2 oz Melted buter
Sift dry ingredients together in a bowl (if you don’t sift, you’ll get lumps from the brown sugar so don’t skip this step!)
Lightly whisk liquid ingredients and eggs together in separate bowl to break up egg membranes
Make a well in the middle of the dry ingredients and pour in liquid ingredients
Stir together until combined but do not over mix or you’ll get tunneling
Spoon into lined muffin tins about 3/4 full
Bake at 400 degrees for 10-12 minutes or until inserted toothpick comes out clean
Serve with some honey butter and your favorite chilli!
I think my hubby enjoyed the muffins a little TOO much…
I had a little leftover batter so I made some blueberry muffin (I made a double batch of batter). I just spooned some batter into the lined tins and then placed some fresh blueberries on top. They bake in perfectly and were NUMMY. Gonna have these for breakfast!