6 July, 2010
I seem to be on a roll lately finding recipes that help me to fully transition to scratch cooking!
On the heels of discovering our new favorite Buttermilk Biscuit recipe, I have finally struck upon a cornbread muffin recipe that is simply delicious! It isn’t too dry and has a hint of sweetness to it. Paired with barbecued baby back ribs and some fresh beans from the garden, it’s one of our favorite summertime meals! (Have I ever mentioned that my husband makes the best fall-off-the-bone ribs I’ve ever eaten??!!!)
We’ve been enjoying these muffins so much lately that I’m tempted to consider adding a plot of corn to our homestead to grind into cornmeal. I’ve even been serving the leftovers for breakfast!~Sweet Cornbread~
- 1½ c. all purpose flour
- 1½ c. whole wheat
- ¾ c. sugar
- 2 c. cornmeal
- 2 T. baking powder
- 1 t. salt
- 4 eggs
- 1 c. butter, melted
- 2 c. milk
- Whisk all of the dry ingredients in one bowl.
- Beat in eggs, butter, and milk until just blended.
- Fill a 10″ cast iron skillet or fill prepared muffin tins to ¾ full.
- Bake at 350 for 25-30 minutes.
- Toothpick test.
This recipe is adequate for a large family or gathering or leftovers and yields about 24 muffins.