Golden Cornbread Muffins
When my two daughters were young, we lived in Nashville Tennessee. Remember physical books? I was a big fan of used book stores. One day, I was in one and found this old Kentucky Fair Cookbook. On a lark, I picked it up and bought it. I am so happy I did.
That cookbook has yielded more excellent recipes over the years. Cornmeal muffins, cakes, cookies, biscuits. This little book has everything delicious. I still have it, even though it is absolutely falling apart.
I have transferred most of these recipes to an online recipe app I use to preserve them. Yeah tech! Saved me the cost of having this little book rebound. I still do have it though, pages falling out but I just can't let it go, even though I have it all on that recipe app.
These are the best cornmeal muffins I have ever made. They are not too sweet, but are perfect for serving with anything you feel like serving them with. I make mine in a cast iron pan. That way it gets a nice crust on the outside and a nice soft crumb in the interior.
Ingredients
1 ½ Cups Flour
¾ Cups Cornmeal
½ Cup Sugar
4 teaspoons Baking Powder
1 teaspoon Salt
2 Eggs, beaten
3 Tablespoons Butter, melted
1 Cup Milk
Directions
In a mixing bowl, sift together flour, baking powder, cornmeal, sugar and salt
Combine eggs, butter and milk. Add to the dry ingredients, stirring just enough to moisten.
Portion into greased muffin tins or a cast iron skillet. Bake at 400 degrees F for 15 minutes or until done. It will take more time to bake if you do it in a cast iron pan.
