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 Cornbread. But since it’s snowing and I don’t have buttermilk, I decided to do some experimenting.
One of my first professional jobs was at a large Fortune 5 company. We were graced with a large cafeteria for breakfast and lunch. One of my favorite things from that time was their sweet cornbread muffins. So here’s my attempt to replicate them. These muffins are a bit sweeter and definitely a lot lighter than buttermilk cornbread.
Preparation Time: 45 Minutes
Makes 12 Muffins
- 1 ¼ cups milk
- 1 egg
- 1 stick melted butter or margarine
- 1 tab of melted butter or margarine to coat the muffin forms
- 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 1 cup sugar, use ½ teaspoon salt. If however you go with 1 ½ cups of sugar, use 1 teaspoon salt)
- Pre-heat oven to 400ºF.
- Melt the tab of butter and generously grease bottom and sides of muffin pan. They WILL STICK to the pan so 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 each muffin form 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 the toothpick does come 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 warm out of the oven.
- Serve with butter.
- Serve with any of your favorite jellies or jams.
- You can use a round pan, 9×1½ inches, or a square pan, 8x8x2 inches if you don’t want muffins.
- Consider adding 1 cup of raisins, cubed 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.