Well...hopefully by the time you're reading this, I've arrived safely in Denmark. As promised, there are still plenty of posts headed your way this week, so keep reading! I made these cornbread muffins last Saturday for our Thanksgiving Potluck we had at church last Sunday.
While making them, I turned to Ryan and asked him if cornbread was even a Thanksgiving food. He claims its typically not, so I'm not really sure where I got this notion....maybe one of my food magazines suggested it?! Oh well, it was a potluck, so I figure anything goes! That being said, I'll definitely make these again sometime for a chili dinner or something :) They were a breeze to make and had a great sweet corn flavor!
recipe found here
-1 1/2 cups flour
-2/3 cup sugar
-1/2 cup corn meal
-1 tbsp baking powder
-1/2 tsp salt
-1 1/4 cups milk
-2 large eggs, lightly beaten
-1/3 cup vegetable oil
-3 tbsp butter or margarine
1. Preheat oven to 350. Grease or line muffin cups (I made 12 full sized and 9 mini).
2. Combine flour, sugar, corn meal, baking powder, and salt in a medium bowl.
3. Combine milk, eggs, vegetable oil, and melted butter in another bowl. Mix well.
4. Combine flour mixture with liquid mixture. Stir until just blended.
5. Fill each muffin cup 2/3 full.
6. Bake for 18-20 minutes (my little ones were done after 10 minutes and my big ones were done after 16).
7. Cool in pans on wire racks. Remove and continue to cool. Serve warm (I reheated in the microwave at church).