The other day M's mom was a bit later than usual to pick him up. It was about 5:30 and I thought that some corn bread would be a tasty addition to dinner. So I did a quick search on cornbread. I quickly realized that cornbread would take longer than I was willing to spend. But then, I had the thought about corn muffins. I settled on this recipe for cornbread muffins from Eat at Home.
leftover chili dinner.
The cornbread was also tasty wrapped in a paper towel, reheated in the microwave for 15 seconds, for breakfast the next day. Almost as good as the first time around.
Cornbread Muffins from Eat at Home
1 cup cornmeal
1 cup flour
1 Tbs. baking powder
1/2 tsp. salt
1/2 stick butter, melted (4T)
1/4 cup sugar
1 cup milk
Stir dry ingredients together in a bowl. Stir sugar into melted butter. Add egg and milk. Pour wet into dry ingredients and stir, just to combine. Divide into 12 greased muffin cups. (I used a cookie scooper.) Bake at 425F for 15-20 minutes. (Mine were done at 16 minutes and I let them cool 5 min in the pan before turning them out onto a cooling rack.)