Marvelous Recipes

Add just the right touch to your favorite soup or stew with these delicious golden brown cornbread muffins! A wonderful Fall dinner idea!

1 cup all-purpose flour
1 cup corn meal
1 teaspoon salt
3 teaspoons baking powder
1 egg, beaten
1 cup milk
3 tablespoons canola or vegetable oil

1. Preheat oven to 400 degrees F.

2. In a large bowl, combine the flour, corn meal, salt and baking powder. Stir in the beaten egg, milk and oil.

3. Grease a muffin tin; place in preheated oven until hot. Remove from oven; fill each muffin cup 2/3 full with the corn meal mixture.

4. Bake for 20 to 25 minutes or until golden brown. Makes 12 muffins.

Emily

When making corn bread stuffing, one 8×8-inch square pan of cornbread will yield about 9 cups of cornbread cubes.

After baking the cornbread, allow it to cool, cut into squares and cut the squares into cubes.

Cornbread cubes can be frozen until ready to use.

To insure a crispy golden crust on cornbread, be sure to heat the oil in the pan before pouring the cornbread batter into the pan.

The oil should be hot enough to sizzle when the batter is poured into it. Always pour the batter in slowly to prevent being splattered with the hot oil.