I love cornbread, but I seem to be the only one in my family that eats them as leftovers. I finally was smarter than usual and started making corn bread muffins so that I had an easy way to freeze the leftovers. They are perfect to pull one or two out of the freezer and defrost them just for me.
- 1 Cup Flour
- 3/4 Cup Cornmeal
- 2 to 3 Tablespoons Sugar
- 2 1/2 teaspoons Baking Powder
- 3/4 teaspoon Salk
- Cooking Spray or Paper Liners
- 2 Eggs
- 1 Cup Milk
- 1/4 Cup Cooking Oil
- Preheat oven to 400°F.
- Stir together flour, cornmeal, sugar, baking powder and salt.
- In a separate bowl stir together eggs, milk and oil. Add liquids to flour mixture and stir until moistened.
- Spray muffin tins very generously with cooking spray if not using paper liners. Fill the muffin trays about 3/4 full with cornbread batter.
- Bake for 10-15 minutes until they are slightly darker color or until a toothpick comes out clean.
My cookbook has the note to double this recipe- a great idea when you have room in the freezer. These go well with a little bit of butter and honey, or crumbled up in some chili!