I am very picky about my corn bread and this one is absolutely perfect. Not overly sweet but not dry and grainy either. My husband says it tastes like it’s made with sweet corn.
Combine all ingredients until mostly smooth (you may have some small lumps). Don’t over mix. It should be thick. Scoop slightly less than 1/4 cup into cups of a greased muffin tin. This will make between 10 and 12 muffins. Bake at 425ºF for 20 minutes or until brown. Slice the top at an angle and insert a thin slice of butter into each. Great with beef stew or potato soup.
You must be logged in to post a review.
I needed a fast, simple cornbread recipe using ingredients I had on hand, and this one fit the bill. I didn’t have shortening so I substituted canola oil; it seemed to work well. Also, I baked them in a cornstick pan instead of a muffin tin – they had a lovely crust. The sugar adds just a bit of nice sweetness without being sugary.
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
One Comment
Leave a Comment
You must be logged in to post a comment.
Emily@ So Domesticated on 1.31.2011
Love corn bread… love muffins… can’t wait to try!