Cornbread Muffins

I think Cornbread Muffins are addictive, or at least these are! They are golden and crusty on the outside, sweet and moist on the inside. Spread with butter, or even honey-butter, these are so tasty! I don't care for cornbread that isn't sweet, but these muffins are just right. This is actually my cornbread recipe, but I decided to make muffins instead. I've made this recipe for a long time and don't really remember where it came from. I get 12 muffins from this recipe, or the cornbread can be baked in a 8x8 inch baking pan, or a cast iron skillet. Delicious! The weather here has been cool the last 2 days with a rainy cold front, so I made these muffins to go with my Hamburger Stew. Here's the recipe.

CORNBREAD MUFFINS

from Lynda's Recipe Box

Makes 12 muffins or an 8x8 inch pan of corn bread.

1 cup yellow cornmeal

1 cup all purpose flour

1/2 cup sugar

2 1/2 teaspoons baking powder

3/4 teaspoon salt

1 cup milk- I usually use 2%

1/2 cup unsalted butter, melted

1 large egg, beaten

Preheat your oven to 400 degrees. Spray muffin tins with cooking spray, or line with muffin liners.

In a large bowl, add the flour, cornmeal, sugar, baking powder and salt and whisk together.

In another bowl add the beaten egg, milk, and the melted butter that has been cooled. Whisk together and add to the dry ingredients. Stir all ingredients together just until combined. Over stirring will result in a tough muffin. Spoon batter into prepared muffin tins ( fill to the top), and bake for 10-15 minutes, or until a tooth pick inserted comes out clean and muffins are golden. (If baking in a baking pan for cornbread, it will need to bake for about 20 minutes.)

These wonderful muffins will be golden and crusty on the outside and tender inside. Enjoy!

NOTE: The original recipe used 1/2 cup of oil, instead of 1/2 cup of butter. Both work!