Cornmeal Muffins

I think these would be great with a big ole pot of beans or maybe a pot of home-made soup.....
    This recipe I got from the 1001 muffins cookbook....I know you 'all have gotten a lot of these recipes....
                                  lets get started

make sure your oven rack is in the center, and preheat oven to 400 degrees. lightly grease or line muffin baking pan with paper liners

                                                     the dry ingredients
                                     in a large bowl blend together;
                                                          1 1/4 cup all-purpose flour,
                                                          3/4 cup cornmeal,
                                                          2 Tablespoon sugar,
                                                          4 teaspoon baking powder,
                                                   and 1/2 teaspoon salt

                                                          The wet ingredients
                                             in a medium bowl, beat
                                                                 1 large egg,
                                                                 1 cup milk,
                                            and 2 Tablespoon butter or margarine, melted
                                                        until smooth

                                              combine the wet into the dry ingredients,
                                         blend until the dry is just moistened

                                                spoon batter into prepared muffin baking pan
                                  filling each 3/4 full. Bake for 15-20 minutes or until
                                cake tester or wooden toothpick inserted in middle
                                  comes out clean

 

cool in pan on rack for 5-7 minutes

 

 

Serve warm or cool completely

cookbook suggested to serve with Tomato-Onion Fried Relish

ENJOY!

Cornmeal muffins with berries

Here's an interesting cornmeal recipe with blueberries, yes, that's right blueberries....This recipe is in the 1001 muffin cookbook, that I am going thru and trying the recipes...It also recommends that you make tartar sauce to serve along side, ( in which I posted yesterday).......

                                        lets get started!

    Make sure your oven rack is in the center of the oven, and that you preheat oven to 425 degrees, ( I am using a toaster oven, I preheat my oven to 400 degrees, some time baking)

                                                             The dry
                                      In a large bowl, blend together,
                                                     1 cup all-purpose flour,
                                                     1 cup coarse cornmeal,
                                                     2 Tablespoon sugar,
                                                     1 teaspoon baking powder,
                                                     1/4 teaspoon salt

 

the wet

In medium bowl, beat together

1 large egg,

1 cup skim milk

( I used regular milk)

and 1 Tablespoon butter or margarine, melted

until smooth

 

 

stir in 1 cup blueberries

( suppose to be fresh , but I used frozen)

 

 

into the wet

 

 

combine the wet into the dry

just until dry is just moistened

 

 

spoon into prepared muffin tin

bake for 15-20 minutes or until

tops are golden brown

and cake tester or wooden toothpick

inserted in center comes out clean

 

 

cool in pan for 5-7 minutes

 

 

or cool completely and serve with Tartar sauce

or without

ENJOY!

 

 

 

 

Cornbread muffins

Here's another recipe to use that chili butter with ....Cornbread muffins....these would be good with a good ole pot of beans....or ,maybe chili....or any soup....

               From the 1001 muffin

                                             lets get started

  as usual make sure the rack in the oven is placed in the center...preheat oven to 425 degrees( I put my little toaster oven to 400 degrees. Lightly grease or use those paper baking cups....

                                           In large bowl , blend together
                                                                1 cup yellow cornmeal,
                                                                2 Tablespoon all-purpose flour,
                                                                1 Tablespoon sugar,
                                                                2 teaspoon baking powder,
                                                     and 1/2 teaspoon salt

 

In medium bowl

beat 1 large egg

until thick and light -colored

 

 

                                                     Before beating in 1 Tablespoon butter or margarine
                                                              that has been melted and
                                                                1/2 cup milk

                                                         Combine both mixtures
                                                 mixing until just moistened

 

Spoon 1 heaping Tablespoon of

batter into prepared muffin pan

Bake for 15-20 minutes

or until cake tester or wooden toothpick

inserted in center comes out clean

 

 

cool on rack in pan

for 5-7 minutes

then ENJOY!

 

South of the Border Cronbread

Since I haven't really posted a bread recipe in awhile....here is one....this one is from the Kansas City Kansan Silver Spoon Cookbook of March 31, 1968


South of the Border Cornbread
Mrs. H. L. Spencer

1 large box cornbread mix
1/2 cup onion, cut finely and sautéed
1/2 cup bacon, cut finely and sautéed
1/2 cup jalapeno peppers
1 Cup American Cheese, grated

Prepare cornbread as directed. pour 1/2 of the mixture in greased 9-inch square pan. sprinkle with onion and bacon. Cover with peppers and sprinkle cheese on top. Pour remaining batter over top and bake according to directions on cornbread mix box....