Monday, June 23, 2008
The recipe for perfect cornbread continues to elude me. I was in the mood to bake some muffins the other night, and I have a ton of cornmeal to use up. So I decided to break out my Better Homes and Gardens cookbook and give their recipe for cornbread a try. I find that I don't use my cookbooks a lot, and this particular cookbook does not get the attention it deserves. It's one of those cookbooks that is a staple in any kitchen. There are so many timeless, classic recipes in there, and I always seem to forget about it.
I'm glad I tried this recipe because it is quite good and very easy to throw together. It's a little crumbly for my liking, but still very tasty. And definitely still worth trying. I will definitely make these again.
Corn Muffins (source: Better Homes and Gardens 75th Anniversary Edition Cookbook)
1 cup all purpose flour
3/4 cup cornmeal
2-3 tbsps sugar
2 1/2 tsp baking powder
3/4 tsp salt
2 beaten eggs
1 cup milk
1/4 cup cooking oil or melted butter
In a medium bowl stir together flour, cornmeal, sugar, baking powder and salt; set aside.
In a small bowl combine eggs, milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened.
Spoon batter into 12 greased, or paper lined, muffin cups, fillinf cups two thirds full. Bake in a 400 degree oven about 15 minutes or until lightly browned anda wooden toothpick inserted in centers come out clean. Makes 12 muffins.