Simple Cornbread Muffins

Cooked up on December 14, 2011

Filed under: baking, bread, breakfast, brunch, dinner, pantry, vegetarian

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This recipe is one of our standbys: easy, goes-with-many-things, and just plain delicious. Preheating the oven is the most arduous step. Possibly because it is the most perfect recipe ever.

I love cornbread. I love cornbread muffins, especially because they take significantly less time to bake. I especially love them with Dave’s chili and a serving or four of sour cream (on the chili, not the muffins). Stay tuned for that one coming up soon.

Here’s what you need for the easiest cornbread muffins ever:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1/4 cup canola oil
  • 1 cup milk

I follow this recipe exactly as the author on Allrecipes says. No need to change a thing, but here’s what to do in my own words:

Mix the dry ingredients together just enough to combine, and mix the liquids together separately with a whisk or a fork.

Add the liquid ingredients to the solid ingredients and stir just to combine. The batter will be quite runny. Don’t worry.

What makes this recipe even more perfect is that it makes exactly 12 perfectly-sized muffins. Fill the muffin cup halfway. No more, no less. Bake at 400 degrees for 15-20 minutes. There will be a really pretty brown color when they’re ready, and a toothpick will come out clean.

What I really can’t get over is just how perfect this recipe is. It never fails. It’s so easy that there’s not really any meaningful photos to take of the “how-to” part. It is delicious and perfectly balanced. No adaptations necessary, no need to fancy it up or calm it down. Kudos to Doug Matthews. This recipe rocks, buddy.

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