 Vickie's Sweet 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 and I set out to create my own trademark. I think
I've gotten it to the version I like best. They go great with
baked beans and bbq.
-
- Preparation Time: 1 hour
- Makes 12 Muffins
-
- Ingredients:
- 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
- ½ cup sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
-
- Directions:
- 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.
-
- Alternatives:
- 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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