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Disappearing Corn Bread Muffins from Scratch by Jes Mostek serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Here's how to make "Dissappearing Corn Muffins" from Scratch
cornbread

Ingredients:

1/2 c.

corn meal

1 c.

flour

3/4 c.

sugar

1 tsp.

baking powder

1/2 tsp.

salt

1/2 c.

butter, melted

eggs, beaten

1/4 c.

milk

1 (15 oz.) can

corn

butter, for spreading on hot muffins

honey, for drizzling over hot muffins

Directions:

Preheat oven to 400°F. Grease your baking dish (9x13 pan, 8x8 pan, or 12-cup muffin tin all work well).

Mix dry ingredients. Stir in melted butter, eggs and milk, just until dry ingredients are moistened.

Drain the liquid from the can or corn into a small bowl. Add the corn to the cornbread mixture. You may need to add a spoonful of the corn liquid to the batter to make it a smooth batter consistency, depending on the humidity and your elevation. Discard the remaining liquid.

Pour the cornbread batter into the prepared pan and bake for 20-25 minutes, until a toothpick or knife inserted in the center of the cornbread comes out clean.

Categories:

Breads & Quick-breads
Brunch
Ethnic Foods
Fall/Winter
Pasta/Rice/Potatoes
Peanut/Nut Free
Side Dishes
Smart Budget Foods
Vegetarian/Vegan