Friday, April 25, 2008

Cornmeal Muffins

Cornmeal Muffins
from Mrs. Appleyard's Kitchen by Louise Andrews Kent

This recipe makes the best corn muffins imaginable. And according to my blogging friend, Night Stranger, these are a 'northern' variety. I promise I'll make your southern recipe soon (sans sugar), but these are to be a gift and I wanted to use a tried and true recipe. When someone gives me food in their container, I like to return it with something homemade inside. Tonight we are going out to dinner with some friends, the same friends whose garden I wrote about last summer. That evening, we brought home some leftovers from our great supper with them, and tonight they'll get back their dish with corn muffins inside.

I don't even use the mixer for this recipe. It is very quick, both in the mixing and the baking. Only eight would fit in the dish, so Tom and I just had two each with glasses of milk out on the patio in the spring sunshine. It couldn't have been nicer.

1 cup cornmeal
1 cup flour (I use 1/2 white and 1/2 whole wheat pastry)
1/2 t. salt
4 t. baking powder
1/4 cup sugar

2 well-beaten eggs
1 cup milk
2 T. melted butter

Mix together and bake in greased muffin tins at 400º F. for 20-25 minutes. Makes 12.


  1. Oh, yum! I love a sweet cornbread recipe. And it is definitely a Northern thing. In the South, cornbread is cooked in bacon grease or some other fat, and is usually d-r-y.
    I stick to my New England heritage and put sugar in mine. And my Southern friends have never complained. :)

  2. Ohhh, from "Mrs. Appleyard's Kitchen." I must get out my Mrs. Appleyard book. :-)


  3. I want to try these; I love corn muffins (with butter!).

    Come see the award I gave you a few days ago when you have the chance.


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