Corn Muffins/Corn Bread
Preparation time: 5 minutes (+25-30 cooking time). Serves: ~12 muffins
Ingredients:
| 1 Cup |
All purpose flour |
|
1 |
Egg |
| 1 Cup |
Cornmeal |
|
1 Cup |
Milk (~2%) |
| 2 tbsp |
Sugar |
|
1/4 Cup |
Shortening or butter |
| 3/4 tsp |
Salt |
|
4 tsp |
Baking powder |
Dishes needed:
- Large bowl to mix the ingredients.
- Baking pan (Muffin pan or 8" square pan)
- Mixer
Preparation instructions:
- Melt shortening/butter and let it cool until still liquid but not hot
- In a large mixing bowl mix together: flour, cornmeal, sugar, salt, baking powder.
- Add egg, milk, and shortening/butter
- Mix at medium/high speed for about 30 seconds (just enough to mix wet and dry together)
- Fill muffin pans 2/3 full; OR fill baking pan until 2/3 full (too full will cause it to overflow!)
- Bake at 425F for 25-30 minutes or until golden brown
This recipe works well when doubled
---Alternative recipe---
Preparation time: 5 minutes (+30 cooking time).
Ingredients:
| 1 Cup |
All purpose flour |
|
1 |
Egg |
| 1/2 Cup |
Cornmeal |
|
1/2 Cup |
Sour Milk (~2%, add 1.5 tsp vinegar to milk to make it sour) |
| 3/4 Cup |
Sugar |
|
1 tbsp |
Shortening |
| Pinch |
Salt |
|
1 tsp |
Baking powder |
| 1/3 tsp |
Baking soda |
|
Dishes needed:
- Large bowl to mix the ingredients.
- Baking pan (8" square pan)
- Mixer
Preparation instructions:
- Combine shortening, sugar and egg; Beat until fluffy
- Add milk and dry ingredients; mix well
- Pour into greased pan
- Bake at 350F for approximately 30 minutes (or until golden brown)