I love cornbread. But sometimes it can be too dry. These are so good they are delicious on their own, but with a dollop of honey – even better.
ingredients
1 cup all-purpose flour
1 cup yellow cornmeal
1/2 cup white sugar
1 teaspoon salt
2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
1/2 teaspoon vanilla
Preheat oven to 350 degrees. Prep a cupcake tin with liners.
In a bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour into cups, filling almost to the top.
Bake for about 12-15 minutes, or until a toothpick comes out clean. Overcooking will result in a dry muffin per the usual, so I like to check them early. These are so great for breakfast but even BETTER when you eat them with ribs. And bbq chicken. And beans. And…
Kid's lunches, simple dinners and a whole lot of geeky baking.
Mmmm…..yummy! I LOVE cornbread muffins–they are one of my favs. I’ll have to try out this recipe. I do have an amazing one as well, but it’s always fun to try out a new one.
Oh, and cornbread with honey-I’m with ya on that too! THE BEST COMBO!
If you love the cornbread/honey combo, try this… http://www.recipelink.com/cookbooks/2004/1580082653_3.html
From Dinosaur BBQ in my hometown of Syracuse, NY. I ususally use more honey than the recipe calls for and have never tried it as muffins but I bet they would be great.
I am a new reader of your blog and your recipes – enjoying it all.
OMG! These are sooo super good! And I am a born and bred Tennessean, so I know from cornbread!
Made your cornbread muffins tonight and indeed they were very yummy and sweet!! Thanks