Not too long ago, I bought myself a new cookbook. I am a big fan of cornbread and corn muffins, and this book offers all the information I could ever want to know about them. And it is told in a cheery, fun manner. The author has a blog, and on her sidebar you may find out how she got her name, and a list of all her other books. She is the daughter of the children's author, Charlotte Zolotow.
This is the first recipe I made from the cookbook, and I will make it again and again. These were wonderful.
Simply Corn Muffins
1 cup unbleached white flour (I used half white, half whole wheat pastry)
1 cup yellow cornmeal
1/2 teaspoon salt
1 tablespoon baking powder
1 1/4 cups buttermilk (I used regular whole milk)
1/2 teaspoon baking soda
2 eggs
1/4 to 1/3 cup sugar (I used 1/3 - why not?!)
1/3 cup melted butter
Preheat oven to 400º F.
Spray a 12-cup muffin tin with cooking spray.
Combine the flour, cornmeal, salt, and baking powder in a large bowl, stirring well. Set aside.
Whisk together the buttermilk and baking soda in a medium bowl until the baking soda is dissolved.
Whisk in the eggs, sugar, and melted butter.
Stir the combined wet ingredients into the dry until the mixture is just barely combined.
Spoon into the prepared muffin tin.
Bake until golden brown, 15-20 minutes.
Don't forget to sign up for the giveaway if you are interested!
1 cup unbleached white flour (I used half white, half whole wheat pastry)
1 cup yellow cornmeal
1/2 teaspoon salt
1 tablespoon baking powder
1 1/4 cups buttermilk (I used regular whole milk)
1/2 teaspoon baking soda
2 eggs
1/4 to 1/3 cup sugar (I used 1/3 - why not?!)
1/3 cup melted butter
Preheat oven to 400º F.
Spray a 12-cup muffin tin with cooking spray.
Combine the flour, cornmeal, salt, and baking powder in a large bowl, stirring well. Set aside.
Whisk together the buttermilk and baking soda in a medium bowl until the baking soda is dissolved.
Whisk in the eggs, sugar, and melted butter.
Stir the combined wet ingredients into the dry until the mixture is just barely combined.
Spoon into the prepared muffin tin.
Bake until golden brown, 15-20 minutes.
Don't forget to sign up for the giveaway if you are interested!
There's nothing quite like a good corn bread hot out of the oven!!
ReplyDeletethose muffins look so yummy! I'm the only one in my house that likes cornmeal muffins/bread.
ReplyDeleteI'd like to be entered in the contest for subscription, please. I think passing on your copy is a great idea. Recycling at its best.
I used to dislike cornbread etc. But in recent years I have really become a fan.
ReplyDeleteWhat a wonderful cookbook. Similar to Tasha Tudor's Cornbread recipe.
ReplyDeleteI would LOVE your giveaway subscription. Your blog blesses me ~ with or without that giveaway!
Thanks for trying it out and sharing it, Nan. My brother is a huge corn muffin fan.
ReplyDeleteI'll have to try these. They sound like they'll be nice and moist with the buttermilk added. I have yet to find a good mix and haven't made corn muffins from scratch. Actually, I used to buy a wonderful mix put out by Marie Calendar's (a restaurant in Southern CA and now a food company), but my local grocery store stopped carrying it. Time to learn to make them from scratch! Thanks, Nan!
ReplyDeleteI agree, Staci!
ReplyDeleteRaidergirl, that way you can eat them all yourself!
Thomas, aren't changing tastes interesting?
Bonnie, there's another recipe on my sidebar that is quite similar, but not exactly the same. They're all good!
Kay, me too!
Les, they are 'nice and moist' with just the plain milk, too. And there is nothing easier. I can't imagine a mix would take any less time. As I told Bonnie, there's another recipe on the sidebar and each batch was terrific.
Get out! I just bought this too (from bookcloseouts.com!)!
ReplyDeleteFunny story: The author of this book actually emailed me after a post I wrote about pinto beans. She said she was going to ask her publisher to mail me a copy of this book, which they never did, but I've always been curious about it.
I can't believe it, Tara! How on earth did a post on pinto beans come up on her radar? The mysteries of blogging.
ReplyDeleteI love a good bit of cornbread. Actually, I like just about anything with a bit of cornmeal in it. I just don't have the energy to cook lately, especially in this awful summer heat.
ReplyDeleteBut once the cold weather comes in, I am definitely going to make up a batch.
Thanks for the link, Nan. This looks like a good cornbread book too. It is definitely more razzle-dazzle. :)
Yvette, I put the one you noted in my amazon shopping cart! Thanks for taking the time to come over here to read about this book.
ReplyDelete