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Sweet Cornbread Muffins

in Diana's Recipe Book

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(total ratings: 6)
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Servings: Makes 20 muffins or an 8-inch pan of cornbread
 
Ingredients:
1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup yellow or white cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 tablespoons butter or margarine, melted

Instructions:
Preheat oven to 350 degrees F (180 C). Grease or paper-line 18 to 20 muffin cups.

For Corn Muffins:
Combine flour, sugar, corn meal, baking powder and salt in medium bowls. Combine milk, eggs, vegetable oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared muffin cups, filling 2/3 full.

Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm with butter, jam or honey.

Makes 18-20 muffins.

For Corn Bread:
Prepare batter as above. Grease an 8-inch square baking pan.

Pour batter into prepared pan and bake at 350 degrees F (180 C) for 35 minutes or until wooden pick inserted in center comes out clean.

Makes an 8-inch square pan of cornbread.

Source: DianasDeserts.com
Date: February 23, 2002

Reviews

Reviewer: Lilita
Rating: 
 
Reviewer: Sanaz
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Reviewer: Anita
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Reviewer: Mindy
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Reviewer: Cassia
Rating: 
Review:
Just like Grandma made it!

 
Reviewer: Maraiya
Rating: 
Review:
delicious! my children loved them too!

 

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