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Corn: Cornmeal Muffins

Source of Recipe

Dee Bell


List of Ingredients

1 cup yellow cornmeal
1 cup white flour
1/3 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup milk
1 cup yogurt or sour cream
2 eggs -- well beaten

BROWN SUGAR TOPPING
1 tablespoon brown sugar
3/4 teaspoon cinnamon


Recipe

Preheat oven to 425ºF. Grease muffin pan. Combine the dry ingredients. Melt the butter and mix together with the sour cream, milk and eggs. Quickly stir into the dry ingredients, stirring only long enough to mix. Spoon into muffin pans until each is about three-quarters full. Sprinkle batter equally with topping and bake for 15 to 20 minutes. Test with a toothpick. Muffins should spring back when pressed and pull away from the pan. Yields: 1 dozen

To serve this as a luncheon or dinner bread, eliminate the topping. This batter can be baked in a square baking pan instead of individual muffins.