Procastination meets Neglect

by Mondo on January 31, 2012

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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:

  1. Preheat oven to 400*F.
  2. Oil and flour muffin pan.
  3. In a large bowl, combine the buttermilk and cornmeal; set aside.
  4. In another bowl, combine the flour, baking powder, baking soda, salt, and sugar.
  5. In another bowl, whisk together the egg and oil; add the cornmeal mixture and mix well.
  6. Add to the flour mixture just until combined; do not overmix.
  7. Divide batter evenly into muffin pan; bake 20 minutes.
  8. Serve warm.

 

 

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