Sweet Cornbread Muffins

Cornbread with butter and syrup

A long time ago, I discovered this recipe on the back of a box of cornmeal. You can get the best recipes from the packaging. I like a sweet cornbread. These are almost a cupcake. When I went to school, the cafeteria often served cornbread and syrup for lunch. Of course, this was back in the day when the food was prepared onsite by real lunchroom ladies in their white uniforms and hairnets.

Liquid ingredients
Liquid ingredients

1 ½ cups all-purpose flour
2/3 cup white granulated sugar
½ cup yellow corn meal
1 tablespoon baking powder
½ teaspoon salt
1¼ cups milk
2 large eggs, lightly beaten
1/3 cup vegetable oil [I use olive oil]
3 tablespoons butter, melted

Preheat oven to 350° F. Grease or paper-line 18 to 20 muffin cups. I get all the ingredients out before I start cooking. As I add the ingredient, I put it back away. I do this so I don’t forget anything as I’m easily distracted. On the farm, we always broke our egg in a small bowl before adding it as sometimes they weren’t good. Well, I’m back to doing that again after I’d gotten a bad batch of eggs at a local grocery store. I’ve thought about getting a few chickens, but I’d spend more in chicken scratch than I do for eggs, so it’s not feasible at this time. See? I do get easily distracted…okay back to the recipe.

Use a ladle to put in tins.
Use a ladle to put in tins.

Combine flour, sugar, corn meal, baking powder and salt in a medium-sized mixing bowl. Combine milk, eggs, oil and butter in small bowl. I measure the milk in a two-cup liquid measuring cup; then add the other liquid ingredients as I measure them. Mix well. Add to flour mixture; stir/whisk until blended. I use a ladle to put the batter in the muffin pan, filling each about 2/3 full.

018Bake for 18-20 minutes or until a wooden toothpick inserted in the center comes out clean. (Yes, I’m using brand new muffin tins, a wonderful gift I received this last Christmas from my son.) When you put the pans in the oven, be sure to leave spaces around the edges and center to allow the heat to circulate evenly. Cool in pans on wire racks for 5 minutes; then remove muffins to wire racks to cool slightly. Serve warm or store tightly covered when cool.

Buttered & ready to eat
Buttered & ready to eat

Author: Granny JJ

I live in a rural area of Arizona. I grew up in Iowa and transplanted to Arizona in the early 80's. I moved from a small Iowa farm to Phoenix, Arizona. Talk about culture shock! I lasted a couple years in metro Phoenix, then looked at a map and chose a small town. I live with my husband, Ken, and dog, Maggie, on an acreage just outside town. So much of what I learned by doing, as a way of life, is being lost. Everyone has something to offer the younger generation, so here I go...

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