|Name:||Cornbread Muffins, Fabulous||Contributor:||Erin Darling|
|Description:||Goes really well with bbq dinners, also great the next morning for breakfast.||Posted:||2002-05-31|
|Key words:||cornbread, breakfast, muffin, bbq, vegetarian||Category:||Side Dishes|
|Ingredients:||1/2 c Land o' Lakes spread with sweet cream, softened (can also be soft butter)
2/3 c sugar
1/4 c honey
1/4 - 1/2 tsp salt
1-1/2 c flour
2 eggs (or egg substitute)
3/4 c cornmeal (stone ground adds a nice touch, but regular is fine)
1/2 c buttermilk
1/2 tsp baking powder
1/2 - 3/4 of a 16oz bag of frozen shoepeg corn, thawed out
(I use 3/4 of the bag, but some folks don't like that much)
|Preparation:||Heat oven to 400 degrees.
Grease 12 muffin tins.
In a large mixing bowl, cream butter, sugar, eggs, salt, and honey. After everything is nice and smooth, stir in the baking powder, flour and cornmeal. Make sure all is well mixed before adding the milk and corn. Stir into creamy batter.
Spoon into your muffin cups, and don't be afraid to fill them almost
to the top, since these don't rise much.
Bake for 20 minutes, and then start watching them very closely - the
last few minutes are important, as it's easy to get them overly-done.
When a toothpick comes out cleanly, you're all set.
Cut in half and butter immediately upon removing from oven.
|Notes:||I'm a huge cornbread fan, and last night I finally got my recipe tweaked
to the point where I damn near fell over because they taste so good.
This is a heavy, moist, sweet bread, the batter to which is almost as good
as the finished product. ;-) Recipe makes 12 huge muffins.
Ooooh, baby. :-)