I am a lover of Cornmeal Muffins. I admit that I haven’t always. In fact I hated them when I was younger. One of those causes of tastes changing.
When I made homemade hamburger helper the other night I had to have cornmeal muffins to go with them. Thankfully we had the cornmeal in the house, it’s not something we always have on hand, and it helped clean the cupboards out a bit more too.
Cornmeal Muffins from Scratch
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Recipe:
- 1 cup cornmeal
- 1 cup flour
- 1 tsp salt
- 1/2 cup butter, melted
- 2 eggs
- 1 tbsp baking powder
- 1/2 cup sugar
- 1 cup milk or water
- 1/2 cup honey
Mix it all together, simple, just the way I like it. Bake in preheated oven at 350 for 15 minutes, or until done.
How simple is that?!
Cornmeal Muffins
Ingredients
- 1 cup cornmeal
- 1 cup flour
- 1 tsp salt
- 1/2 cup butter melted
- 2 eggs
- 1 tbsp baking powder
- 1/2 sugar
- 1 cup milk or water
- 1/2 cup honey
Instructions
- Mix it all together.
- Bake in preheated oven at 350 for 15 minutes, or until done.
Regrading the milk or water ingredient:
Austin had an allergy to milk protein until she 2 1/2 years and Brookland and Gauge until about 1 year. Hubby and I didn’t care for the taste of soy milk in all of our baked goods such as cornmeal muffins so I would experiment using just water instead. Guess what? Rarely does it make a difference that you can really notice. It might not be as creamy, sweet or rich but that’s okay with me and I don’t think Hubby has even noticed. In any recipes that I switched from milk to water in the past, I have not gone back to using milk now that the girls can have it. Water is easier on the pocket book and calories/fat. BUT it is completely up to you what you choose to use of course.
