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.
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
Preheat oven to 350°F. Line muffin tins with paper liners.
Combine flour, sugar, corn meal, baking powder and salt in 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 30-35 minutes, or until golden brown and done in the center.
Brush baked muffins with melted butter. Cool on wire rack for 5-10 minutes before serving. Serve warm.
YIELD: 24 muffins