Corn bread and muffins

Corn bread and muffins are one of my favorite accompaniments to a meal, at breakfast, or anytime. I love them slathered with butter and drizzled with honey, or just on their own.

Course Bread, Breakfast, Snack

Cuisine American, international

Keyword corn

Prep Time 20

Cook Time 25

Servings

Calories 216kcal

Author Wendy

Ingredients

155 grams yellow cornmeal finely ground
150 grams all-purpose flour
67 grams granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 large eggs lightly beaten
355 milliliters milk
57 grams butter melted and cooled

Metric - U.S. Customary

Instructions

Preheat the oven to 175°C
Lightly butter and flour a small loaf pan.
Put a drop of cooking oil in each mini muffin tin, and use a small silicone baster to spread the oil around.
Whisk the dry ingredients together in a large mixing bowl.
Mix the wet ingredients together separately.
Gently whisk the wet ingredients and dry ingredients together until just moist, making sure to not over mix. The batter should be somewhat lumpy.
Fill the loaf pan about ⅔ to ¾ full.
Spoon batter into the muffin tins until the batter almost reaches the top.
Place the loaf pan to the rear of the oven (as it takes longer to bake) and then place the muffin tins inside the oven.
The corn muffins should take 12 to 13 minutes to bake.
The corn loaf will take an additional 10 to 12 minutes to bake, or about 20 to 25 minutes total.
Serve the corn bread and muffins in a basket, along with some butter and honey for drizzling.

Nutrition