Coffee Shop Cornbread Muffins

1Steve's Note:

Delicious both at breakfast or as part of the breads served at a holiday meal. Especially nice at Thanksgiving or Christmas served alongside the turkey or ham.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Yield: 10 Muffins

• 1 ¼ cups yellow cornmeal
• 1 cup unsifted flour
• 1⁄3; cup sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1⁄3; cup packed brown sugar
• 1 egg
• 1 cup buttermilk
• ¾ cup oil

Directions:

1. In a bowl, stir together corn meal, flour, sugar, baking soda, salt and brown sugar.
2. In a second bowl, whisk egg with buttermilk (or sour milk) and oil.
3. Add liquid ingredients to dry ingredients all at once, stirring just until blended.
4. Spoon into well greased muffin pans, filling about ¾ full.
5. Bake in a preheated 425°F oven for 20 minutes or until a golden brown.
6. Enjoy warm, cooled to room temperature or split and toasted.

Reviews

[Bogey'sMom]

Wowsers. That's my son's review. These are really delicious. Moist, a little sweet, very good. Thanks for sharing.

[FrancineM]

my dad and boyfriend (who is obsessed w/ corn muffins) gave two thumbs up! i liked them with a little i cant believe it's not butter spray! and i used red. fat buttermilk, 1/2 sugar and 1/2 splenda, and some applesauce in place of the oil...still delicious!

[grungezombie]

Awesome tasty recipe! I used this recipe for cornbread, corn muffins and mini corndog muffins, and its always works great! However, the first time I made this they nearly burned; I had to pull them out 5 minutes early. I'm not sure why, but I only ever need to bake for about 15 minutes, so keep an eye on the time until you know how your oven will handle it!