What else does one do when they’re stuck inside and have a giant thing of cornmeal? Experiment with cornbread recipes!
I made the recipe listed on the cornmeal package earlier in the week and they turned out a bit too dry and not as sweet as I like. I typically look for that Boston Market cornbread type of recipe. My usual recipe involves a box of Jiffy mixed with some butter cake mix, but being by myself I didn’t want about 30 muffins, so I decided to try something a little more from scratch that would make a smaller batch.
The below turned out moist and sweet, the only difference being they were a little more crumbly than my other recipe, which is a little more cakey. Top these with some butter, honey or both and these are perfect!
- 1 1/3 cup all-purpose flour
- 2/3 cup cornmeal
- 2/3 cup white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons melted butter (I used salted but unsalted is fine too)
- 2 large eggs, beaten
- 1 1/4 cup almond milk
- 1/4 cup vegetable oil
- Preheat the oven to 350 degrees
- In a large bowl, mix all dry ingredients together.
- In a small bowl, mix the melted butter, almond milk, oil, and eggs together.
- Mix the liquid mixture into the large bowl of dry ingredients until smooth. Batter will be slightly thick.
- Pour the batter into greased or paper cup filled muffin tin about two-thirds of the way full. These won’t rise a ton. Should make about 12-14 muffins.
- Bake for about 20 minutes, until firm or knife comes out clean when inserted.