Vickie’s Sweet Cornbread Muffins

Vickie’s Sweet Cornbread Muffins

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 

Ingredients:

Wet Ingredients:

  • 1 ¼ cups milk
  • 1 egg
  • 1 stick melted butter or margarine
  • 1 tab of melted butter or margarine to coat the muffin forms

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 1 cup sugar, use ½ teaspoon salt. If however you go with 1 ½ cups of sugar, use 1 teaspoon salt)

Directions:

  • 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:
  • 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, 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.

© 1997-2018 Springwolf, D.D., Ph.D., Springwolf's Kosmos. All Rights Reserved.
© 1997-2018 Springwolf, D.D., Ph.D., Springwolf’s Creations. All Rights Reserved.

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