This is my simple cornbread recipe that I do. It's not an authentic cornbread recipe but this is one my family likes. The cornbread that has no flour in it is a bit too grainy and hard, so this is a bit more soft and fluffy but not like a muffin.
Here it is.
1 cup all purpose flour (can use whole wheat if you'd like)
1 cup cornmeal
.25 cup sugar
1.5 tsp baking powder
.25 tsp salt
1 cup milk (can use buttermilk, but then add .5 tsp baking soda as well)
.3 cup oil
1 egg
Preheat your oven to 375F. If you want muffins, grease or line muffin tin. I like to bake it in my cast iron frying pan so I'll add a bit of butter to the frying pan and put in the oven as it is preheating.
Mix the dry ingredients together and then add in the liquid ingredients.
Spoon into muffin tins, or if using the cast iron frying pan remove the pan from the oven, swirl the melted butter around and then pour the batter into the pan.
Bake until puffed and golden, which for muffins can be 17-19 minutes, or 25-30 minutes in the frying pan
Cool and enjoy.
Here it is.
1 cup all purpose flour (can use whole wheat if you'd like)
1 cup cornmeal
.25 cup sugar
1.5 tsp baking powder
.25 tsp salt
1 cup milk (can use buttermilk, but then add .5 tsp baking soda as well)
.3 cup oil
1 egg
Preheat your oven to 375F. If you want muffins, grease or line muffin tin. I like to bake it in my cast iron frying pan so I'll add a bit of butter to the frying pan and put in the oven as it is preheating.
Mix the dry ingredients together and then add in the liquid ingredients.
Spoon into muffin tins, or if using the cast iron frying pan remove the pan from the oven, swirl the melted butter around and then pour the batter into the pan.
Bake until puffed and golden, which for muffins can be 17-19 minutes, or 25-30 minutes in the frying pan
Cool and enjoy.
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