Erika Wassall, the Jersey Farm Scribe here, with a winter favorite of mine:
Quick and Delicious Cornbread Muffin Recipe
Winter. Snow. Warm, stick-to-the bones food. It all goes together for me.
This receipt came up this week because of the big snowstorm that was supposed to hit the other day. We got lucky here in South Jersey, but there was still plowing to be done and animals to keep warm and dry.
My husband helps out with our friend’s commercial snow removal business. So snow means crazy schedules, 3am dinners and food on-the-go. I had sandwiches stocked up in the fridge, but I like to give him something that’s even easier to grab and pop in if he gets hungry.
Plus, I love them, and they’re SUPER fast. The whole process for this cornbread muffin recipe is about 25 minutes, start to finish. And that includes 15 minutes in the oven!!
- 1 cup yellow cornmeal (this stuff is cheap, lasts forever and is great to have around!)
- 1 cup and 1 TBS flour
- 1 TBS baking powder
- ½ cup white sugar
- 1 tea salt
- 1 cup whole milk
- 2 large eggs
- ½ stick butter (melted completely)
- ¼ cup maple syrup
1) Preheat oven to 400 and spray down a muffin tin really good (or use muffin cups, but I never have them!)
2) Mix the first half of the ingredient list together (cornmeal, flour, baking powder, sugar, salt).
3) Make a well in the center of the dry ingredients and pour in the rest of the ingredients (milk, eggs, butter and maple syrup).
5) Pour into muffin tin. Bake at 400 for 15 minutes.
That’s IT! Some recipes will say to mix the “wet” ingredients together first and then add them to the wet. You can do that if you want. But I prefer only getting ONE bowl dirty.
Less mess = I’m more likely to make it again soon!
These will come out with a nice crunchy brown crust and be soft in the center. The maple syrup adds a great flavor. This cornbread muffin recipe is great on it’s own, with chilli, stew, and soup, or toasted with jelly or butter in the morning.
I’d love to hear if you’ll try this cornbread muffin recipe, or what you made it with! Leave a comment or look me up on Twitter at @NJFarmScribe! I always love to hear from you.