Cornmeal Muffins (or Bread) © ejmorris 2000, 2002, 2006
revised March 2006
Ingredients Preheat oven to 350F
- ¼ c oil
- ¾ c unbleached allpurpose flour
- ¼ c bran
- 1 c corn meal
- 2 Tbsp sugar (more or less)
- 4 tsp baking powder
- 1 tsp salt
- 1 egg
- 1¼ c milk (or 6Tbsp + 2 tsp powdered milk and 1¼ c water)
- extra corn meal for bread (optional)
- For muffins Oil muffin tins.
For bread Line a loaf tin with parchment paper or waxed paper. *OR (and this is really good)*
Pour oil into a cast iron pan. Turn the oven to 350F and place the pan in the oven as it preheats.
- Mix dry ingredients in a bowl.
- Mix wet ingredients (including oil if using muffin or loaf tins in another bowl.
- For muffins and bread in loaf tin Add dry ingredients to wet ingredients. Mix just enough to combine the two.
For bread - if using cast iron pan Add dry ingredients to wet ingredients. Mix almost enough to combine the two. Pour heated oil over top and quickly stir to combine.
- For muffins Spoon into greased muffin tins. Bake at 350F for 35-40 minutes til golden brown.
For bread - if using loaf tin Pour batter into paper lined loaf tin and bake 350F 40-50 minutes til golden brown.
For bread - if using cast iron pan Sprinkle cornmeal into preheated cast iron pan. Pour batter into pan and bake 350F 40-50 minutes til golden brown.
Sometimes I add corn niblets and/or grated monterey jack cheese and/or chopped green chilies to the wet ingredients. When chilies are added, I also add a bit more sugar. When we add chilies, we cut them up about half an half an hour before making the cornbread, and pour the sugar overtop (the way you would if you were getting strawberries ready). The chilies soak up some of the sugar so that when they go into the wet ingredients and get cooked, they are sort of candied. Really wonderful.
This is great with chili and/or for breakfast with butter and maple syrup or honey. If there are day-old muffins or bread left, they make terrific Stovetop Dressing (stuffing).