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Vickie's Sweet Cornbread Muffins
It's a cold wintry day and I thought it would be nice to warm up the house with a little baking. I love my Dad's Southern Buttermilk Sweet Cornbread. But since it's snowing and I don't have buttermilk, I decided to do some experimenting.
 
These muffins are a bit sweeter and definitely a lot lighter than buttermilk cornbread.
 
Preparation Time: 45 Minutes
Makes 12 Muffins
 
Ingredients:
Wet Ingredients:
  • 1 ¼ cups milk
  • 1 egg
  • 1 stick melted butter or margarine
 
Dry Ingredients:
  • 1 ¼ cups yellow cornmeal
  • 1 cup Gold Medal® all-purpose flour
  • 1 cup to 1 ½ cup sugar (how sweet do you want them to be?)
  • 1 tablespoon baking powder
  • ½ to 1 teaspoon salt
    (If you use 1cup sugar, use ½ teaspoon salt. If however you go with 1 ½ cups of sugar, use 1teaspoon salt)
 
Directions:
  • Pre-heat oven to 400ºF.
  • Generously grease bottom and sides of muffin pan. They WILL STICK! Generous means generous!
  • Stir dry ingredients in a medium sized bowl and mix thoroughly with a fork.
  • In a separate large mixing bowl, beat the 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. You don't want to cook the eggs.
  • Add all the dry ingredients to the 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.
    Fill to about ¾ full.
  • Bake 20 to 22 minutes or until golden brown.
    Stick a toothpick in the center, if it comes out clean and dry, they're done. If not, bake for an additional 2-3 minutes until it does come 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.
 
Serve:
  • Serve warm out of the oven.
  • Serve with butter.
  • Serve with any of your favorite jellies or jams.
 
Alternatives:
  • You can use a round pan, 9x1½ inches, or a square pan, 8x8x2 inches if you don't want muffins.
  • Consider adding raisins, blueberries or any version of your favorite fruit.
  • You might consider dabbing a swirl of honey on top of each muffin before putting them in the oven.
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