Last minute cornbread muffins

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.

It's a basic, quick, no frills recipe. Nothing knock you off your feet special, but it made the perfect accompaniment to our 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 egg
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.)