Thursday, March 04, 2010

Sweet Cornbread Muffins

Today, Jessica at LifeAsMom is hosting a Flour-themed Ultimate Recipe Swap. Immediately, I thought of several recipes that fit the theme -- Apple Scones, Yogurt Pancakes, Danish Aebleskivers. But alas, I've already posted those recipes! So instead, today I'm going to share a quick and easy recipe for sweet cornbread muffins. I made them last week to accompany some homemade chili...and the girls gobbled them up!

If you like to make food ahead of time, you could easily create a Cornbread Muffin mix by packaging up the dry ingredients for this recipe and writing the additional ingredients and directions on the bag. Or, you can make more than you need and freeze them. I use FishMama's method for Packing Items in Freezer Bags to Prevent Freezer Burn and it works great on these muffins. Then when I need them, I just nuke them in the microwave to thaw them out and pop them in the toaster over to toast them up a bit.

Sweet Cornbread Muffins
Makes 18 muffins

1/2 cup cornmeal
1 1/2 cups flour
3/4 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup melted butter
2 eggs
1 1/4 cup milk

Preheat oven to 350 degrees. In a mixing bowl, combine all the dry ingredients. In a separate bowl, combine the melted butter, eggs and milk. Combine the wet and dry ingredients and mix well. Divide the batter into greased muffin tins. Bake for about 15 minutes or until golden brown.

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