Tuesday, April 21, 2009
Before I start, keep in mind that I am Canadian, and cornbread is not part of my heritage! We started eating cornbread when we were briefly living in North Carolina, and I made my own version when I moved back home.
This recipe makes a sweeter cornbread, made as muffins, because we like muffins. They are great as a side to chili, or ribs or anything else that might qualify as southern or Tex-Mex! They are also delicious spread with jam for breakfast or a snack.
1 cup cornmeal
1 cup all purpose or whole wheat flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
4 tablespoons oil
Combine the cornmeal, flour, sugar, baking powder and salt. In a separate bowl, combine the milk, egg and oil. Beat lightly to break the egg and combine. Add the wet ingredients to the dry ingredients. Stir very gently, just to combine.
Pour into a greased 12 cup muffin tin. Bake at 425F for 10-15 minutes, until the muffins spring back.
Serve warm or cold or any way you like! Yummy!