A few people have been asking me about a cornmeal muffin recipe and for the life of me I can't remember where I got it from. But then again its possible that I just used a cornbread recipe and threw the batter into a muffin tin and voila ........muffins! I stuck with the loaf version in this one.
This recipe is adapted from Martha Stewart's Baking Handbook. Now I've eliminated a few things like the sauteed corn and the shortening. Why using shortening when you can use butter?
Cornbread
1/3 cup butter
1 Cup All-purpose flour
1/3 Cup sugar
2 tsps baking powder
3/4 tsp salt
1 Cup yellow cornmeal
1 Cup milk
1 large egg, lightly beaten
Preheat Oven to 425`F. Grease an 8-inch square baking dish with butter; set aside.
In a medium bowl, whisk together dry flour, sugar, baking powder and salt. Stir in Cornmeal. With a pastry blender cut the butter into the mixture until it resembles a crumbly mixture. Add the milk and egg until combined. Don't overmix.
Pour mixture into prepared baking dish. Bake for 18 to 20 minutes or until the top turns a golden brown and a toothpick inserted into centre comes out clean. Transfer to surface to cool.
Enjoy!
Cornbread
1/3 cup butter
1 Cup All-purpose flour
1/3 Cup sugar
2 tsps baking powder
3/4 tsp salt
1 Cup yellow cornmeal
1 Cup milk
1 large egg, lightly beaten
Preheat Oven to 425`F. Grease an 8-inch square baking dish with butter; set aside.
In a medium bowl, whisk together dry flour, sugar, baking powder and salt. Stir in Cornmeal. With a pastry blender cut the butter into the mixture until it resembles a crumbly mixture. Add the milk and egg until combined. Don't overmix.
Pour mixture into prepared baking dish. Bake for 18 to 20 minutes or until the top turns a golden brown and a toothpick inserted into centre comes out clean. Transfer to surface to cool.
Enjoy!
Comments