Cornbread Muffins

Lennie's Note:

Fast, easy and tasty -- perfect with a stew or chili. These also freeze well. I first found this recipe in an older Bonnie Stern cookbook many years ago and have been making these ever since.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 12

• ¾ cup cornmeal
• 1 cup all-purpose flour
• ¼ cup white sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1 egg , lightly beaten
• 1 cup 1% low-fat milk
• ¼ cup unsalted butter , melted

Directions:

1. Preheat oven to 425 degrees.
2. Spray muffin tin with nonstick spray or line with paper muffin cups.
3. Combine cornmeal, flour, sugar, baking powder and salt.
4. Stir well.
5. Combine beaten egg, milk and melted butter (if using normal butter add less salt).
6. Stir into the dry mixture and combine just until blended.
7. Chopped jalapenos (from a tin) can also be added, as can chopped red pepper and/or tinned corn kernels.
8. Scoop batter into prepared muffin pans.
9. Sprinkle cheddar cheese on top of muffins before baking if desired.
10. Bake for 20-25 minutes .

Reviews

[kae]

My step-kids ate them! Which is saying a lot since their idea of a great meal is chili cheese dogs at Sonic. I did add about 2T extra sugar.

[Beanbag]

Served this with chili and it was great. The kids finished them off at breakfast with a protien shake and fruit. A keeper for sure.

[kitina]

Lennie I made these for my son yesterday afternoon and by this morning they were all gone! Guess I will have to run off and make another batch before he gets home from school. Thanks for a wonderful recipe.