Sweet Cornbread Muffins (and blog changes coming soon!)


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I’m really excited.

Jessica at Southtown Creative is redesigning What Katie’s Baking.  I will no longer be hosted by Blogger. It’ll be all my own, which is really awesome.


I can’t wait to show you all, but until then, things might be a little crazy around here for the next couple of weeks.

Until then, here are some muffins.  I was in a hurry, so I threw these together in about 45 minutes and got the recipe straight from All Recipes, no adaptations except the addition of an egg.

Because of that, I wasn’t going to give you the recipe, but it was too good not to.

Between me, my parents, and Kellen, we devoured the muffins in two days.  So. Good.  I say sweet, but there is just a hint of sweetness, not an overpoweringly sweet taste.  And they’re moist and fluffy.  So. Good.  Make them.  Also, they go perfectly with creamy corn soup, which I’ll have a recipe up for soon.



Sweet Cornbread Muffins
All Recipes

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2/3 cup white sugar
  • 1 teaspoon salt
  • 3 ½ teaspoons baking powder
  • 2 eggs
  • 1 cup milk
  • 1/3 cup vegetable oil

  • Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan (or line 12 muffin tins).
  2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in eggs, milk and vegetable oil until well combined. Pour batter into prepared pan.
  3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the muffins comes out clean.



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