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Posts Tagged ‘Corn Muffins’

I LOVE bread of any kind!  One of my favorite winter meals is soup and cornbread.  I just can’t get enough.  I found these Maple Cornbread Muffins on Yesterfood and knew they had to be good.  How can you go wrong combining cornbread and maple?  You can’t because they are wonderful!

Cook up a batch of the Chuckwagon Stew from last week and fix these muffins.  Your family will thank you, I promise.

Maple Cornbread Muffins 1

1 cup sifted all purpose flour

1 cup yellow cornmeal

2 tsp. baking powder

1 tsp. salt

1 cup milk (I used 2%.)

1 egg, beaten

1/4 cup real maple syrup

2 tbsp. melted butter, slightly cooled, for batter

3 tbsp. additional (not melted) butter for muffin pan

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Preheat oven to 400 degrees.  Put about 1/4 teaspoon of the non-melted butter into each cup of your muffin pan.

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In a large bowl, combine the dry ingredients and set aside.  In a second bowl, whisk together the wet ingredients.  Pour the wet into the dry and mix until just combined.  You don’t want to over-mix the batter.  The batter will be a little thin and have a few lumps left. That’s ok.  Let it rest for a minute or two before filling the pan.

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While the batter rests, put the muffin pan into the preheated oven until the butter just melts.  Remove it from the oven and swirl the melted butter carefully to coat the muffin cups. 

Evenly divide the batter into the cups, filling each about 3/4 full.  Bake for 20 minutes or until golden brown.  Cool in the pan for 5 minutes then remove.  Serve warm with whatever you want to eat with them. 

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Maple Cornbread Muffins 2

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Ina Garten’s Corn Muffins

When my co-worker, A, had a baby a little while ago, I took her family food one night.  Before she went on maternity leave, I asked her what she would like and she said some kind of soup or stew.  Hamburger stew it was!  That was easy enough. 

The night I made the stew, I decided that it needed something to go with it so I went searching for a corn muffin recipe and found this one on Foodnetwork.com.  These are really good and last for a couple of days without becoming stale, but here is a little word to the wise…the recipe says it makes 12 muffins.  It really makes 22 BIG muffins!  Next time, I will cut the recipe in half.  I should have realized that there was too many ingredients for just 12 muffins.

3 cups all purpose flour

1 cup granulated sugar

1 cup yellow cornmeal

2 tbsp. baking powder

1 1/2 tsp. salt

1 1/2 cups milk

2 sticks unsalted butter, melted and cooled

2 eggs

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Preheat oven to 350 degrees.  Line muffin cups with paper liners and set aside.  In the bowl of an electric mixer, mix the flour, sugar, cornmeal, baking powder, and salt.  In a separate bowl, combine the milk, butter, and eggs.  With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended.

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Spoon the batter into the paper liners, filling each one about 3/4 full.  Bake for 30 minutes until the tops are crisp and a toothpick comes out clean.

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Please join me at Miz Helen’s Country Cottage for Full Plate Thursday for this and other blogger’s delicious recipes!

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