Ingredients
-
3/4
-
1
-
1/4
-
1
-
1/4
-
1
-
1
-
1/4
-
-
-
-
-
-
-
Directions
Classic Cornbread Muffins,Fast, easy and tasty — perfect with a stew or chili. These also freeze well. I first found this recipe in an older Bonnie Stern cookbook many years ago and have been making these ever since.,I consider myself a cornbread purist and have always said that sweet cornbread wasn’t really cornbread. I decided to make this recipe to go along with a sweet potato/black bean chili. I followed the recipe exactly, even including the sugar, and couldn’t have enjoyed these muffins any more! They received many compliments, and I’m already planning to make them again.,Great recipe. Been looking for a good cornbread without buttermilk as we don’t have any available in my country. Also, it’s quite forgiving as I messed up on the conversion to grams with the amount of butter but they still turned up great. Slightly sweet and very soft.
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Steps
|
1
Done
|
Preheat Oven to 425 Degrees. |
|
2
Done
|
Spray Muffin Tin With Nonstick Spray or Line With Paper Muffin Cups. |
|
3
Done
|
Combine Cornmeal, Flour, Sugar, Baking Powder and Salt. |
|
4
Done
|
Stir Well. |
|
5
Done
|
Combine Beaten Egg, Milk and Melted Butter (if Using Normal Butter Add Less Salt). |
|
6
Done
|
Stir Into the Dry Mixture and Combine Just Until Blended. |
|
7
Done
|
Chopped Jalapenos (from a Tin) Can Also Be Added, as Can Chopped Red Pepper and/or Tinned Corn Kernels. |
|
8
Done
|
Scoop Batter Into Prepared Muffin Pans. |
|
9
Done
|
Sprinkle Cheddar Cheese on Top of Muffins Before Baking If Desired. |
|
10
Done
|
Bake For 20-25 Minutes . |
