KORN Bread!!

It’s probably my southern upbringing but cornbread is a staple in my diet. It goes with all most everything, hot or cold it doesn’t matter. I know there are gobs of those ready made cornbread mixes on the shelves, I just prefer to make my own from scratch. I don’t trust what’s in those mystery packets.

My cornbread muffins never come out all pretty and stuff but they still taste good!

My cornbread muffins never come out all pretty and stuff, but they still taste good!

Ingredients:
  • 1 egg lightly beaten
  • 1/2 cup of all-purpose flour
  • 1/2 cup of cornmeal
  • 2 Tbsp of sugar
  • 1 1/2 tsp baking powder
  • 1/2 cup cream or milk
  • 2 Tbsp vegetable oil
  • 2 Tbsp honey

Extra Info:
Cook time:

  • 20 minutes of prep, 12-15 minutes cook time
Yields:
  • approximately 9-12 muffin sized servings

This is why I make mine from scratch, what the hell is that stuff?!?!?

This is why I make mine from scratch, what the hell is that stuff?!?!?

Note:
  • I have modified a recipe from allrecipes.com the original recipe just made too much for me. This is why there’s a lot of tablespoon measurements.
  • For a moister bread use a heady cream for a drier bread you use milk: whole or one percent. However I would avoid skim milk; the resulting bread will be too dry.

Instructions:

  1. In a bowl beat the egg, then add all the wet stuff: milk, oil, honey.
  2. Add in the dry ingredients: flour, cornmeal, sugar, baking powder.
  3. Mix everything together till well combined.
  4. Preheat oven to 400 degrees Fahrenheit.
  5. Grease and dust a muffin tin or for me I use my silicone muffin cups.You can see how I use them here.
  6. Load the batter into the cups and pop them into the oven.
  7. Bake for 12-15 minutes or until golden brown or a toothpick comes out clean.

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