Can’t believe it’s been a full year since I’ve updated my blog; and I’m gonna be honest with ya, I haven’t got one good reason why.
Was it laziness? Most certainly.
I’ll-get-to-it-next-week-ness? Absolutely!
Power-viewing Seasons 2 and 3 of Damages? You better believe it!
In lieu of an apology, I give you these No Fail Corn Muffins.
Corn bread, or any version thereof, is easily one of my Top 10 Favorite Foods. Every year come Christmastime, I break out my favorite cast iron skillet and make cornbread for the fam. This year it went amazingly well with my my mom’s slap-you-in-the-face-it’s-so-good ribs.
On most other occasions I make just enough for me and my bestie, which calls for my favorite product from Calphalon-the Texas Muffin Pan!
I would be lost without it. Among many other things it makes 6 perfect jumbo-sized corn muffins. I like mine with butter or a smear of raspberry preserves.
How about you?
No Fail Corn Muffins
adapted from food.com
- 1 cup cornmeal
- 1 1/2 cups buttermilk
- 1 1/4 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup sugar
- 1 egg
- 1/3 cup canola oil
Directions:
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Preheat oven to 400*F.
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Oil and flour muffin pan.
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In a large bowl, combine the buttermilk and cornmeal; set aside.
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In another bowl, combine the flour, baking powder, baking soda, salt, and sugar.
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In another bowl, whisk together the egg and oil; add the cornmeal mixture and mix well.
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Add to the flour mixture just until combined; do not overmix.
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Divide batter evenly into muffin pan; bake 20 minutes.
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Serve warm.
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