Cornbread muffins are an easy way to round out a meal. I decided to save a few steps by making my own mix.
One note: Don’t leave out the butter when you mix them up. We had company the other day and I served these muffins. Right before we sat down to eat, I discovered the melted butter that was supposed to be in the muffins sitting in the microwave instead.
Please tell me I’m not the only one to have trouble talking and cooking at the same time! I once melted a Tupperware bowl in the oven because I was talking on the phone and not paying attention. I meant to turn the oven on to about 200 degrees and then turn it off again, to rise some bread dough. The key is turning the oven off!
I’d love to hear your stories of distractions that led to cooking disasters! But first, let’s get to the recipe. Here’s what you’ll need:
- 4 cups cornmeal (white or yellow)
- 4 cups flour
- 1 cup sugar
- 4 Tbs. baking powder
- 2 tsp. salt
Stir all the ingredients together in a large bowl. Store in a tightly covered container or in a zip top plastic bag. This will make 4 batches of 12 muffins.
To use: Measure 2 1/4 cups of mix into a bowl. Add 1/2 stick (4 Tbs.) melted butter, 1 egg and 1 cup milk. Stir to blend. Divide into greased muffin cups and bake at 425 degrees for 15 minutes.