Tuesday, November 26, 2013

Cornbread Muffins

We had leftover beer braised chicken stew, so I made cornbread muffins to go along with a bowl.

  • 1/2 cup butter, softened

  • 2/3 cup white sugar

    • 1/4 cup honey
    • 2 eggs
    • 1/2 teaspoon salt
    • 1 1/2 cups all-purpose flour
    • 3/4 cup cornmeal
    • 1/2 teaspoon baking powder
    • 1/2 cup milk
    • 3/4 cup frozen corn kernels, thawed

    Directions

    1. Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
    2. In a large bowl, cream together butter, sugar, honey, eggs and salt. 
    3. Mix in flour, cornmeal and baking powder; blend thoroughly. 
    4. Stir in milk and corn. 
    5. Pour or spoon batter into prepared muffin cups.
    6. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

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