These sweet, cake-like cornbread muffins are perfect for breakfast and are like the cornbread served at Marie Callender’s, which my children loved. This is a large recipe that is easily halved – but I like to bake off a large batch and freeze the rest for another meal. I use a disher to scoop out the batter into each muffin cup.
INGREDIENTS:
3 cups all-purpose flour
1 1/3 cups sugar
1 cup yellow corn meal
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups buttermilk or regular milk
4 large eggs
1 cup vegetable oil
1 teaspoon vanilla extract
6 tablespoons butter, melted
METHOD:
Preheat oven to 350°F. Line standard muffin tins with paper liners.
Combine flour, sugar, cornmeal, baking powder, and salt in a mixing bowl. Combine milk, eggs, vegetable oil, and vanilla extract. Add to dry mixture. Beat 1 minute. Portion batter into prepared muffin pan cups, filling 2/3 full.
Bake for 30-35 minutes, or until golden brown and done in the center.
Brush the muffins with melted butter. Cool on a wire rack for 5-10 minutes before serving. Serve warm.
YIELD: 24 muffins
