Sweet corn bread made into muffins.
Preheat oven to 400 degrees F. Spray a 9 inch round cake pan or 12 muffin cups with non-stick baking spray.
Combine flour, cornmeal, sugar, salt and baking powder in a medium sized bowl. Stir in egg, milk and oil until well combined. Pour into the prepared pan. Bake in the preheated oven for about 25 minutes for the cake pan or 15 minutes for muffins. When they are done, a toothpick inserted should come out clean.
Adapted from Allrecipes.com.
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These were great with my bbq chicken last night, so much better than Jiffy. Being a southern gal, I’m afraid to admit that I’ve never made corn muffins from scratch from here on out that won’t be a problem. -Thanks Erin.
Delicious! I ate these with a shrimp bisque that was featured on tasty kitchen recently. Yummy!!
by Lindsay @ My Therapist Cooks in
Breads
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Intermediate
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Cary Scott-Kirby on 11.1.2014
I made your muffins this morning. I did not have a drop of milk in the house so I used low-fat sour cream thinned with a bit of warm water. They were delicious. Tender inside with a nice crust. Delicious. We both enjoyed them so. Thank you, Dear.