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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Corn Meal Muffins Recipe

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This recipe for Corn Meal Muffins is from McMillan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup cornmeal
1 c flour or whole wheat flour
1/4 c white sugar (or not)
1 T baking powder
1/4 tsp salt
1 egg, beaten or a flax egg
1 c milk or almond or soy milk
1/4 c melted butter or coconut oil
Directions:
Directions:
In a large bowl, mix together cornmeal, flour, sugar, baking powder and salt.
Separately, mix together egg, milk, butter, then add it all at once to the dry ingredients.
Mix throughly, but do not over beat - be quick because the baking powder works fast.
Spoon equally into 12 muffin tins. Bake at 425 degrees for 20 to 25 minutes or until the top bounces back up when you touch it. A little browned.
Personal Notes:
Personal Notes:
Awesome with the chili.
I don't add the sugar - they are pretty sweet with it - not so good with chili.
A single batch is never enough for us.
Best to eat when they are fresh and hot. Leftovers are a bit solid.
For a sweet treat, add the sugar and plop jam in the middle as you scoop them into the muffin tins.

 

 

 

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