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Prep 10 mins
Cook 20 mins
This is an old fashioned corn muffin recipe, which is very yummy as a side dish, for BBQ's and picnics, etc.
- Heat oven to 400°F.
- Grease bottoms only of 18 muffin cups (2 1/2inches x 1 1/2 inches in size).
- Cook onions and peppers in butter for 2 minutes, stirring occasionally, until softened.
- In a large bowl, using a fork, beat milk, 4 Tablespoons melted butter and eggs until well combined.
- Stir in cornmeal, flour, sugar, baking powder and salt until flour is moistened.
- (Batter will be slightly lumpy).
- Fold in the peppere and onions.
- Divide batter evenly among the muffin cups (batter will be almost level with rims of muffin cups).
- Bake muffins for about 20 minutes or until light golden brown.
Quite different muffin size corn bread, very good taste!! The onions really come through and the red pepper makes a nice presentation. Very buttery, but not sure if I used the correct amout of butter? The ingredients say 1/2 stick butter and the steps says 1/2 cup butter. So I used the 1/2 cup and it did seem to be ok. Does a 1/2 stick = 1/2 cup?? They were very buttery!! thanks for sharing.
YUM! I used this recipe as a base, and instead of pepper and onion added corn kernels, green pepper (uncooked) and cooked frozen broccoli. I doubled the recipe and replaced half the flour (and a little bit of the cornmeal) with wholemeal flour. I also added a handful of grated cheese. These came out great! I doubled the recipe and got 24 muffins, plus a loaf pan of cornbread (about 2 inches of batter). It all came out delicious ... soft textured, not too crumbly, just the right moistness.
OOPS!! The amounts of butter in the recipe were corrected shortly after you posted your review (and pointed out my error). Thank you :)