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Papaw's Cornbread
One of the things I remember my dad baking during the fall and winter is corn bread. He had an old iron baking dish, that shaped the corn bread into small corn on the cobs. He liked his cornbread heavy and stiff, for soaking up sauces and juice from the main meat of the meal. But I've always liked fluffy sweet corn muffins. I think I've gotten it to the version I like best in my Sweet Cornbread Muffins. They go great with baked beans and bbq.
Preparation Time: 1 hour
Makes 12 Muffins
Wet Ingredients:
  • 1 ½ cups butter milk
  • ½ cup milk
  • 1 egg
  • ¼ cup melted butter or margerine
Dry Ingredients:
  • 1 ¼ cups yellow cornmeal
  • 1 cup Gold Medal® all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • * If you want to add sugar for some sweetness, add ¼ cup of sugar.
  • Pre-heat oven to 400ºF.
  • Grease bottom and sides of muffin pan. I use Pam® spray to grease the pan.
  • Stir dry ingredients in a medium sized bowl and mix thoroughly with a fork.
  • In a separate large mixing bowl, beat milk and egg with a fork until the mixture is bubbly. About 1 minute.
  • Gently stir in melted butter. Make sure the butter isn't bubbling hot.
  • Add all the dry ingredients to mixture. It's important to do this all at once. Don't add the dry ingredients one at a time to the wet ingredients.
  • Pour batter into muffin pan. I like to use a ladle to spoon the mixture into the individual muffin forms.
  • Bake 25 to 30 minutes or until golden brown and toothpick inserted in center comes out clean.
  • Empty pan onto a clean dry cloth, or paper towel. Turn muffins over onto their bottoms.
  • Dab a small amount of butter on the tops of each muffin. About ¼ teaspoon each.
  • You can use a round pan, 9x1½ inches, or a square pan, 8x8x2 inches if you don't want muffins.
  • You can exchange the butter milk for milk.
  • If you like your bread a little less moist, use ¼ cups of milk instead of the ½ cup. (This is not the butter milk).
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